Today in the #testkitchen is a recipe for Cranberry Spread
Welcome to #testkitchen – where I find random recipes on the web worth working on 🙂 Customizing other recipes helps you to learn how to make your own to fit your nutritional needs.
First with flavor, technique later
Things can fall apart (literally) when you start to adjust the techniques of a recipe. So start with seasoning, it’s much easier to recover in case something goes wrong. After you make it a few times adjust the texture to your liking.
Having a beautiful spread mixed with cranberries is a great appetizer spread for the holidays or anytime and goes well on any kind of crackers.
At a glance
Entrées & Main Dishes
Dressings & Sauces
1 1/2 c almonds (only soaked) (or almond pulp*)
1 c water
2 t Celtic Sea salt
1 1/2 t probiotics
12 oz. cranberries (frozen and thawed)
Remove skins from soaked almonds, and blend with all ingredients except for cranberries and honey. Pour into a cheese cloth lined strainer over a deep bowl. Twist cloth around cheese and squeeze out as much liquid as you can. Let set in a warm place overnight. *I used pulp from almond milk and it worked just as well!
Slice cranberries in half, toss with enough honey to completely coat all the cranberries, and dehydrate on a ParaFlexx sheet (or parchment paper) until dried but not shriveled.
Combine dried cranberries and “cheese” and spread over sage crackers while listening to this. Yum!
Recipe by Hannah Mendenhall