This Cranberry Kombucha Vanilla Chia Jam might just be the hit of your Thanksgiving feast. I mixed tart cranberries with kombucha (a fizzy probiotic drink), lush vanilla, coconut sugar, and chia seeds for a rich velvety cranberry sauce that is completely refined sugar and guilt free. There are so many ways to use this sauce, such as swirled into yogurt or cocktails, dolloped on toasts with goat cheese, and of course the obvious use on turkey at your Thanksgiving dinner. If you aren’t sure about the chia seeds you can simply leave them out and it will still taste delish! I like my cranberry sauces smooth but you can easily leave this chunky if you are into that sort of thing!
12 oz. bag fresh cranberries
1 T vanilla
3/4 cup Kombucha (or use sparkling apple cider)
1 T whiskey (optional)
1/2 to 3/4 cup coconut sugar (depending on if you use apple cider or kombucha you may need to add more coconut sugar to taste-I recommend starting with 1/2 cup and increase from there)
2 T chia seeds (I used Salba Chia a white chia seed)
Combine all ingredients except for the chia seeds in a pan and bring to a boil. Simmer over medium low heat until the cranberries start to burst, about 5 minutes.
If you like more of a chunky cranberry sauce, you can simply add the chia seeds and put them into an airtight container. Let cool at room temp for 10 minutes and then place in the fridge (for up to a week).
If you like more of a smooth sauce, you can place all the ingredients including the chia seeds in a food processor and puree until smooth. Then place in an airtight container, cool at room temp for 10 minutes and place in fridge to let cool.
Mixture will firm up as it sits in the fridge. Let sit in fridge overnight for best texture/results.