Fermented cranberry sauce is nothing like the traditional cranberry sauce that usually graces the Thanksgiving or Christmas dinner table. However, once you try this recipe, I’m sure it’ll become a family staple for your holiday meals.
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Why I Love This Recipe
If you’re anything like me, you indulge a little more during the holidays. All that rich food can be a bit of a shock to our systems. Consuming fermented foods is always a good idea to help with better digestion and gut health. (Source)
What I love about this fermented cranberry sauce is that it’s great to have in the refrigerator year-round. It makes a great addition to any charcuterie board and pairs very well with turkey, chicken and pork.
If you’re looking for a traditional recipe, you can check out my cranberry sauce recipe and canning instructions here. These recipes are perfect to grace your holiday table along with my homemade green bean casserole.
How to Make Fermented Cranberry Sauce
Everything Worth Preserving
The original recipe for this fermented cranberry sauce came from my friend Carolyn Thomas and is found in my book Everything Worth Preserving on page 317. However, in this recipe, I’ve made a few variations.
Fermented Cranberry Sauce
- Mason jar I used two quart-sized jars.
- Fermenting lids optional
- Fermenting weights
- 2 apples diced
- 2 cups cranberries measure first, then chop
- 1/2 cup starter liquid kombucha, whey, etc.
- 1/2 cup dried cherries or other dried fruit of choice
- 1/2 cup pecans chopped (optional), or other nut of choice
- 1/2 cup cranberry juice or other juice
- 1/4 cup maple syrup or sweetener of choice
- 1 teaspoon salt
- Core and chop apples into a small dice and chop cranberries and add to a large bowl.
- Add dried fruit (and nuts, if using) to the bowl of apples and cranberries. Stir to combine.
- Add your starter liquid (kombucha, whey, liquid from another ferment, etc.) and cranberry juice to the bowl. Stir well.
- Add sweetener and stir again.
- Add salt and stir until you're sure the salt is evenly distributed.
- Using a funnel, add the cranberry sauce to a clean Mason jar. I used two quart-sized Mason jars, or you could use one half-gallon jar. Make sure the brine is evenly distributed between the jars and that you leave a good solid one-inch headspace.
- Top the jar with additional cranberry juice until the fruit is covered.
- Add your fermentation weight to make sure all the cranberry mixture stays under the brine and add your fermentation lid (or regular canning lid).
- Leave the cranberry sauce at room temperature for 2 days. Take a taste-test to see if it's to your liking, then transfer to the refrigerator.
How to Store Fermented Cranberry Sauce
- Refrigerator: The refrigerator is where I store my fermented cranberry sauce. Mainly because I know we’ll work through it well before it goes bad. But even if you don’t eat it quickly, it will last a few months in the refrigerator. Just be sure to always dip into the jar with a clean utensil (so if you’re sneaking a bite, don’t double-dip!).
- Freezer: I love that freezing ferments doesn’t disrupt their probiotic benefits. Freeze your fermented cranberry sauce in a freezer-safe container for up to a year. Defrost completely before enjoying and transfer any leftovers to the refrigerator.
- Root Cellar/Cold Storage: If you happen to have a root cellar or a cold storage room, the fermented cranberry sauce can last for several months. But remember, the texture will change, and it won’t be as sweet the longer it sits. Always use properly sanitized fermentation vessels when utilizing long-term storage to avoid spoilage.