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Spicy Pineapple Cranberry Kombucha

Do you have some leftovers from making my Spicy Pineapple Cranberry Chutney?  Try throwing them in with some kombucha for a yummy treat.  This is also a great way to use the fibrous core from the pineapple.

Spicy Pineapple Cranberry Kombucha

  • 1 pineapple core, chopped up (or about 1/2 cup chopped pineapple)
  • 1/4 cup cranberries, halved
  • 1″ knob of ginger, slivered
  • 4 dried chilies (optional)
  • 1 stick of cinnamon
  • 4 cloves
  • 1 gallon brewed kombucha (recipe here: http://www.picklemetoo.com/kombucha-tea-recipe)
  • Extra sugar to taste (I used 1/4 cup)
For instructions on how to brew your first batch of kombucha, here is how I do my continuous brewing system http://www.picklemetoo.com/2012/03/02/kombucha-continuous-brewing-system/.
Mix everything together in a gallon sized jar.  It does not need to be air tight yet.  Let set for about 12-24 hrs.
Strain off fruit and bottle into flip top bottles or beer bottles.  Let set another 24-48 hours to build up the carbonation.

 


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