• If you have a question about commercial production or the hot sauce business, please post in Startup Help.

Cajun Cranberry

HillBilly Jeff

HillBilly Jeff

Using cajun bell peppers that have fermented almost a year and cranberries.  Aside from making the sauce "how I want to make it taste" what are everyone's thoughts on a slightly more tart tasting sauce?
 
The fruit and the ferment is lending themselves to be a tart sauce.  Right now it has a good up front heat (considering the pepper choice) and then that fades fast to just a light lingering heat.  
 
 
Thanks for the input everyone.

Oh yeah, this is on the stove as I type.  Adjusting the flavor, then checking ph before bottling.  Should be bottled inside of 90 minutes!!!
 
Sort by date Sort by votes
Once sauce cools, I can get a pic put up.  Ended up with 8 10 ounce bottles, and 6 5 ounce bottles.  A half pint mason jar went right in the fridge.  
 
Next ferment will be my manzano peppers.  Going to have to work up a recipe for those next.
 
Upvote 0 Downvote
CajunSauce1.jpg
CajunSauce2.jpg
 
Upvote 0 Downvote
I make a cranberry hotsauce. I use a couple of whole oranges with a package of cranberries and whatever peppers I'm using that batch. I like mine hot so I use maybe 2 or 3 scorpion peppers. I think last time I used a cup of sugar and water as well. It was awesome on the turkey and any other white meat. I end up pureeing it and then to the bottle.
 
Upvote 0 Downvote
Wowwww that sauce is so smooth and glisteny
 
What does everyone think happens to the sauce when prunes are added after ferment, as in this case (assuming ferment), vs before ferment?
 
Do things get less sweet and more tart if the prunes are allowed to ferment?
Does the sauce becme more liquid and less solid if prunes are allowed to ferment?
Trying to figure out the effects of timing etc.
 
Upvote 0 Downvote
You must log in or register to reply here.
Back
Top