|
Just a copy past since someone recommended I come here General recipe advice question fine? Two years ago my mom made a fermented honey cranberry sauce that turned out great for thanksgiving. Recipe off the internet that wasn't saved, and while it was simple, it's definitely long lost. We tried the same (similar, different recipe) thing plus a ginger+orange one the next thanksgiving and both were kinda blah. I could live without the ginger one but man that first year's sauce was really good. Does anyone have anything that could fit the bill or any advice? I think the second one didn't have a whole lot of cranberry flavor at all and the berries were tough as hell if I remember right. The first year was dead simple and other than poking them I don't think they needed much if any prep other than flipping the jar every few days. Any help would be appreciated It's honestly too late I think since she already made it as of a few hours ago. Are cranberries supposed to taste like crap or are they just naturally sour and saved with the sugar.
|
#
¿
Oct 28, 2023 16:22
|
|
|
|
| # ¿ Apr 27, 2024 23:04 |
|