The topic came up last night, between talking with my parents about my new hobby of fermenting hot sauces and the apparent national over-abundance of cranberries and alternative recipes to try them out in, I realized I could try my hand at a Cranberry-Habanero sauce. I'll probably be bottling one of my jars of mash this upcoming week, freeing up the jar and glass weight, and I'd like to experiment.
Are there any special things to consider when working with something as sugar-heavy as a cranberry? I've only worked with garlic, onion, and peppers so far. I typically go with a 5%-by-weight (including water) salt solution + whatever my covering brine imparts on it. Is this still a good formula to use?
Overall I'm thinking blend 2 parts cranberry to 1 part red habanero, seeing as they're relatively easy to get peppers, add in some ginger and a cinnamon stick or two to the jar instead of my usual oak-chips, maybe even a blend in a lemon-slice to make it more acidic.
Doing it now would give me time to toy around with the recipe before next year.
Thoughts?
1) 5% Salt still good?
2) Anything particular to be cautious of when working with berries?
3) Better peppers to use? (I'd have to order dried ones)
Are there any special things to consider when working with something as sugar-heavy as a cranberry? I've only worked with garlic, onion, and peppers so far. I typically go with a 5%-by-weight (including water) salt solution + whatever my covering brine imparts on it. Is this still a good formula to use?
Overall I'm thinking blend 2 parts cranberry to 1 part red habanero, seeing as they're relatively easy to get peppers, add in some ginger and a cinnamon stick or two to the jar instead of my usual oak-chips, maybe even a blend in a lemon-slice to make it more acidic.
Doing it now would give me time to toy around with the recipe before next year.
Thoughts?
1) 5% Salt still good?
2) Anything particular to be cautious of when working with berries?
3) Better peppers to use? (I'd have to order dried ones)
