Pineapple Cranberry Cheong
You can make cheong with many different fruits and herbs, so this simple cheong recipe can be easily adapted to fit your needs. Pineapples and dried cranberries are sweet, so they work well in a cheong since their tartness balances out the sweetness of the sugar.
Ingredients
- 250 grams Pineapple, cut into 1 inch chunks
- 20 grams Dried Cranberries
- 270 grams White sugar Brown sugar or honey can be used instead
Instructions
- For cheong, the weight of sugar and the weight of the fruit should have a 1:1 ratio. Since the pineapple and cranberries weigh 270g, at least 270g of sugar should be used. I have gone as high as a 1.1 to 1 ratio of sugar to fruit, so you can use as much as 297g of sugar here if you like.
- In a clean mason jar, sprinkle a thin layer of white sugar. Then put in a single layer of fruit. Alternate between layers of sugar and fruit, finishing the final layer with the sugar. The sugar should totally cover the fruit.
- Place the lid on the jar, and place the jar in a place away from direct sunlight, at room temperature.
- When the top layer of sugar has dissolved, stir the cheong everyday to keep the top moist and prevent mold from forming on top.
- The jar cheong may undergo alcoholic fermentation. If fizziness or a hissing sound is heard when you open the jar, or the cheong tastes alcoholic-like, move the jar to the fridge to slow down the fermentation.
- The cheong tastes better after 1 month or longer, when it has developed a jam like consistency. However, it can be enjoyed at anytime after being made.
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