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A woman holding fermented Cranberry sauce in a jar.

Fermented Cranberry Sauce

Melissa Norris
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.
4.59 from 12 votes
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Prep Time 15 minutes
Fermenting Time 2 days
Total Time 2 days 10 minutes
Course Appetizer, Condiment, Side Dish
Cuisine American
Servings 16 servings
Calories 68 kcal

Equipment

  • Mason jar I used two quart-sized jars.
  • Fermenting lids optional
  • Fermenting weights

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

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.

Nutrition

Serving: 0.25cupCalories: 68kcalCarbohydrates: 12gProtein: 1gFat: 2gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 147mgPotassium: 64mgFiber: 2gSugar: 9gVitamin A: 160IUVitamin C: 4mgCalcium: 14mgIron: 0.2mg
Keyword Cranberry Sauce, Fermented Cranberry Sauce, Thanksgiving Side
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