What could be a better addition to a rich and heavy meal than a fermented cranberry sauce? The fresh flavour and probiotic goodness helps with digestion and brings a brightness to the table.
This is a sweet ferment, that uses raw honey for the culture. If you are unable to find raw honey, then I have suggestions for using kombucha or water kefir to ferment the cranberries in the notes below the recipe.
If sweet is not your cup of tea, then check out my recipe for a savoury rosemary and balsamic cranberry relish that is a salt-based culture.
- 12 oz cranberries (3 cups)
- 1 orange
- ½ cup to 1 cup of raw honey (see notes for alternatives to using raw honey)
- Zest and juice the orange.
- Wash the cranberries, and remove any that have started to wrinkle.
- Place cranberries, orange juice and zest in a blender.
- Pulse until you get the desired consistency. It can be as smooth or thick as you like.
- Pour into a glass jar for fermenting, and stir in the honey.
- Ferment in a cool, dark location. It should start to bubble and froth after 24 hours. If you want to ferment it for longer than 24 hours, then give it a shake once a day to mix the floating cranberry pulp into the ferment.
- Store in the refrigerator and use within 1 month. See notes below for ideas on how to thicken your sauce if you want a jelled consistency.
- If you want your cranberry sauce to be thicker, then add 2 tbsp of ground chia seeds after fermenting.
- For a jelled sauce that is thick enough to put into a jelly mold, use pectin or gelatin as directed on package, however, heating the sauce will kill the probiotic benefits of fermentation.
- If you are unable to use raw honey, then replace the honey with white sugar and add 1/4 cup of brewed kombucha or water kefir to culture the ferment.
- Fermented cranberries will bubble and build up carbonation, so either use a non-tight fitting lid, a fido jar or an airlock.