Cranberry kvass

1 serving


Mash the ground and washed cranberries with a wooden pestle or spoon, pour hot water and cook for about 10 minutes. Then strain, pour in granulated sugar and cool to 25-30 ° C. Add yeast ground with sugar and diluted with syrup. Hold in an open dish for 3-4 hours, pour into bottles or glass jars, putting in each 3-5 the highlights. Close the dishes and put them in the cold. Kvass is ready in 2-3 days.