Live Lynnette

join the Live Tribe!

recipes + retreats + rants + raves from Chef Lynnette

fresh food, never SPAM

How to #testkitchen: Cranberry Spread

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.  

ProTip: 

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. 

Be sure to let us know how your dish turns out! Join the Live Tribe on Facebook to join the conversation and follow me on Instagram for food-spiration.

 

 

Cranberry Spread

Description
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.

Ingredients

At a glance

Entrées & Main Dishes

Dressings & Sauces

Serves

2-3

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)
honey

Methods/steps

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!

Additional Tips

Recipe by Hannah Mendenhall

 

Post your comments