4 Ways to Enjoy Firefly Kitchens Cranberry Kraut

Bursting with the bright, tangy flavors of organic fresh cranberries, apples, oranges, and ginger, Firefly Kitchens Cranberry Kraut is downright delicious. Firefly Kitchens only makes this ferment seasonally when the local cranberries are fresh - just in time for you to add to your holiday meals and to enjoy in the winter months. Cranberry kraut is perfect as a zingy side on its own, but there are a few other delicious ways to enjoy this seasonal kraut. One that includes topping a warm and gooey baked Brie!

Apricot Baked Brie

What you need

• 1 round (8 oz.) Brie
• 1/4 cup apricot jam
• Firefly Kitchens Cranberry Kraut, chopped
• Assorted crackers or bread for serving

Instructions

Preheat oven to 400F. Place the Brie in a small baking dish lined with parchment paper and spread the apricot jam on top of the cheese.

Place in the oven and bake for 10 minutes, or until the cheese is gooey.

Lift the parchment paper and use a spatula to transfer to a serving dish. Top the Brie with a sprinkling of the chopped cranberry kraut.

Serve immediately with bread or crackers. Enjoy!

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Fresh Cranberry Relish

What you need

• 1 large orange
• 3 cups fresh cranberries
• 2 small apples
• ½ to ¾ cup sugar
• ½ cup walnuts, chopped
• ½ to 1 cup Firefly Kitchens Cranberry Kraut

Instructions

Zest the orange, then peel and discard the remaining white pith.

Place all ingredients in a food processor and pulse, then blend until you have a uniform, very finely chopped mixture with a crunchy texture. Chill until ready to serve.

Tip: This is best made a day before serving to give the flavors time to meld.

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Firefly Holiday Waldorf Salad

What you need

• ½ cup walnuts
• 1 tbsp. Firefly Kitchens Cranberry Kraut brine
• 1 tsp. lemon juice
• Salt and pepper
• ⅓ cup olive oil
• ¼ cup Smith Brothers Farms Heavy Whipping Cream
• 1 cup Firefly Kitchens Cranberry Kraut, roughly chopped
• 2 medium apples, chopped or julienned
• ½ cup celery, chopped
• ½ cup dried tart cherries or raisins

Instructions

Preheat oven to 375F. Toast the walnuts in the oven for 8 minutes. Allow nuts to cool, then chop or coarsely crumble them.

To prepare the dressing, mix the brine with lemon juice, some salt, and a generous amount of pepper. Whisk in the olive oil and then the heavy cream. Taste and adjust the acid and salt as desired.

Toss the kraut, apples, celery, cherries or raisins, and walnuts with the dressing. Let the salad sit for 5 minutes, taste again, adjust the seasoning as needed, and serve.

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Cranberry Kraut Sauce

What you need

• 1 cup Firefly Kitchens Cranberry Kraut
• 1 cup fresh cranberries
• 1/2 cup sugar
• 1 to 2 tbsp. fresh ginger
• 1/4 cup fresh-squeezed orange juice

Instructions

Finely chop the kraut and set aside.

Cook the cranberries, sugar, ginger, and orange juice over medium heat until the cranberries "pop" and the sauce begins to thicken, around 10 minutes.

Remove from heat and cool sauce completely.

Stir in the kraut and refrigerate until ready to use. Great at room temperature to chilled.

Recipes courtesy of Firefly Kitchens.