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Kvass Klyukvennyi (cranberry Kvass)
1 pk (12 oz) cranberries
5 1/4 c Boiling water
3/4 c Plus
1 ts Sugar *
3/8 ts Cream of tartar
1 pk Active dry yeast; (2 1/4 tsp)
* Turbinado sugar works well in this recipe.
Put the berries in a large container and pop them with a potato masher. Cover with boiling water to extract the juice. Let stand for 12 hours.
Strain out the berries, and set aside for another use. Measure out 1/4 cup of the liquid and combine with 1 tsp. sugar. Heat the mixture in the microwave for 12 seconds to lukewarm, add the yeast, and let proof for 5 minutes.
To the remaining strained cranberry juice, add the sugar, cream of tartar, and yeast mixture. Cover, and let stand in a warm place for 8 hours.
Strain the fermented cranberry juice (which is now kvass), bottle, and leave at room temperature for another 8 hours. Refrigerate until ready to serve.