Christmas Hot Sauce (Part 1 - Ferment) by @appetite.life

20 min

4 servings

🫐

200 g

Fresh cranberries

🌶️

100 g

Chillies

🍊

5 g

Orange peel

🧂

4.1 g

Salt

🍬

100 g

Sugar

  1. Slice
    • Fresh cranberries
    • Sugar

    Slice a good handful of cranberries and combine with an equal weight of sugar in a clean jar.

  2. Step
    • Fresh cranberries
    • Sugar

    Leave the cranberry and sugar mixture in the fridge for a week to turn into syrup.

  3. Slice
    • Chillies
    • Fresh cranberries

    Slice red and green chillies with an equal weight of cranberries, discarding any soft cranberries and keeping only firm, bouncy ones.

  4. Peel
    • Orange peel

    Add some orange peel, not too much.

  5. Add
    • Salt

    Add salt at 2% of the total weight.

  6. Massage
    • Fresh cranberries
    • Chillies
    • Orange peel

    Wear gloves and massage everything together.

  7. Step
    • Fresh cranberries
    • Chillies
    • Orange peel

    Pack the mixture into a vacuum bag, label it, and leave it to ferment for a week.

  8. Cut

    Check on the ferment every day; if the bag builds up too much gas, cut it open and re-vacuum seal, or if using a jar, burp it daily by opening and closing the lid.

Christmas Hot Sauce (Part 1 - Ferment) by @appetite.life

20 min

4 servings

🫐

200 g

Fresh cranberries

🌶️

100 g

Chillies

🍊

5 g

Orange peel

🧂

4.1 g

Salt

🍬

100 g

Sugar

Preparation Steps

  1. Step 1/8

    Slice a good handful of cranberries and combine with an equal weight of sugar in a clean jar.

    🫐Fresh cranberries
    🍬Sugar
    🔪Knife
    🪵Cutting board
    🫙Jar

  2. Step 2/8

    Leave the cranberry and sugar mixture in the fridge for a week to turn into syrup.

    🫐Fresh cranberries
    🍬Sugar
    🫙Jar

  3. Step 3/8

    Slice red and green chillies with an equal weight of cranberries, discarding any soft cranberries and keeping only firm, bouncy ones.

    🌶️Chillies
    🫐Fresh cranberries
    🔪Knife
    🪵Cutting board
    ⚖️Scale

  4. Step 4/8

    Add some orange peel, not too much.

    🍊Orange peel

  5. Step 5/8

    Add salt at 2% of the total weight.

    🧂Salt
    ⚖️Scale

  6. Step 6/8

    Wear gloves and massage everything together.

    🫐Fresh cranberries
    🌶️Chillies
    🍊Orange peel
    🧂Salt
    🧤Gloves

  7. Step 7/8

    Pack the mixture into a vacuum bag, label it, and leave it to ferment for a week.

    🫐Fresh cranberries
    🌶️Chillies
    🍊Orange peel
    🧂Salt
    🛍️Vacuum bag

  8. Step 8/8

    Check on the ferment every day; if the bag builds up too much gas, cut it open and re-vacuum seal, or if using a jar, burp it daily by opening and closing the lid.

    🛍️Vacuum bag
    🫙Jar

Composition

Ingredients

Types

Fruits, Vegetables, Spices, Condiments, Sweeteners

Ingredients

Fresh cranberries, Chillies, Orange peel, Salt, Sugar

Notes

Fresh cranberries (enough for both the hot sauce and the syrup, split between the two), Chillies (red and green chillies), Orange peel (not too much), Salt (2% of the hot sauce total weight), Sugar (equal weight to the cranberries used for the syrup)

Allergens

to inform

Dietetics

Dietary regimen

Vegan, Vegetarian, Pescatarian, Dairy-Free, Egg-Free, Nut-Free, Low-Calorie, Low-Fat, soy-free, Gluten-Free

Calories

8 kcal

Macro nutrients

Protein: 0.2g, Carbohydrates: 1.8g, Fat: 0.1g, Fiber: 0.6g, Sugars: 0.8g

Nutritional Information

Minerals

Sodium: 135mg, Potassium: 30mg, Calcium: 2mg

Vitamins

Vitamin C: 12mg, Vitamin A: 15mcg

Preparation

Time Information

Preparation

20 minutes

Overall

20 minutes

Difficulty

Level

Medium (2/4)

Steps

8 steps

Equipments

Utensils

Knife, Cutting board, Jar, Gloves, Vacuum bag, Scale

Appliances

Vacuum sealer, Refrigerator

Type

Type

Type Of Dish

Condiment, Sauce

Occasions

Christmas

Origin

Source

Platform

instagram

Original Creator

@appetite.life

Origin

Cuisine

to inform

Geographic

to inform

Various

Aspect

Texture

Chunky, Pulpy

Flavors

Spicy, Tangy, Fruity, Sweet, Citrusy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

fermentation : 7 days (room temperature,vacuum-sealed bag or burped jar,check daily for gas buildup), after fermentation : up to several weeks (refrigerate,keep sealed/airtight)