The Thanksgiving table doesnt leave a ton of room for real innovation if youre sticking to the classics.
To do so, you want to grab a bottle of raw honey and some ginger root.
Into a very clean jar, youre going to pour a cup of honey.
With clean hands, chop up a tablespoon of ginger, skin on, into matchsticks.
Add the ginger to the honey, and stir it with a very clean spoon.
Every morning, youre going to pop the lid to let out CO2 and let fresh air in.
(How long it takes for bubbles to form can vary depending on things like temperature and humidity.)
This will be about 14 cup of juice, if youre using something other than a standard orange.
Were not adding spices at this point; thatll come later.
Create texture in your cranberry sauce to your liking
Add this mixture to your Cuisinart or blender.
You could also try a stick blender.
I like to leave it quite chunky, like a salsa.
(I find them least expensive at True Value, Winco, or Walmart.)
Now place a fermentation lid on the mixture, and put it in a dark place.
Youll want to check it daily for the same signs of fermentation you had with the ginger bug.
Bubbles are the sign things are working!
Otherwise, just keep feeding it, and the flavors will mellow more and more over time.
If you see white fuzz appear at the top, dont distress.
That is kahm yeast, and while it doesnt taste great, its not dangerous.
Before you serve it, taste it, and season it as needed to your taste.
Once it arrives at the table, you have a completely fresh take on cranberry sauce.
Cover with lid, and burp the lid once a day.
Once bubbles form when you burp the lid, begin adding honey daily, one tablespoon at a time.
On day 3 of bubbles, move onto step two.
Separately, combine cranberries with the zest and juice of the orange and maple syrup.
Using Cuisinart or blender, crush to desired consistency, from smooth to chunky.
Allow the mixture to sit in a dark place until bubbles form.
Then add one tablespoon of honey or maple syrup daily.
Season before serving with spices to your liking.
