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Fermented cranberry sauce in a jar.

FERMENTED CRANBERRY SAUCE RECIPE

5 from 2 votes
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Course: Side Dish
Cuisine: American
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 16 servings
Calories: 73kcal
Author: Carolyn Thomas

Ingredients

  • 2 apples, chopped (organic)
  • 2 cups cranberries, chopped
  • 1/2 cup pecans, chopped (or walnuts or other nut)
  • 1/2 cup raisins (or other dried fruit)
  • 1/2 cup apple cider (or apple juice, plus more if needed)
  • 1/4 cup maple syrup (or honey, or sugar)
  • 1/2 cup whey (or kombucha, kefir, sauerkraut juice, etc.)
  • 1 tsp salt

Instructions

  • Chop apples, cranberries and nuts and add to a large bowl.
  • Stir in the optional dried fruit, apple cider, and maple syrup.
  • Pour the starter liquid over the chopped mixture and sprinkle with salt. Then stir to combine and ladle into a quart-sized mason jar.
  • Pack your mixture down into the jar and top with apple cider until all food pieces are covered.
  • Cover with an airtight mason jar lid and set at room temperature.
  • 2-4 times a day, burp your jar and give it a turn or two.
  • After 2 days, transfer the ferment to the refrigerator.

Video

Notes

  • There is a lot of variations you can do with this ferment. Experiment with your faorite fruits and seasonings until you find your family's favorite!
  • Be sure to check your jar and burp it daily to avoid having your jar crack or break.
  • Once ferment is moved to the refrigerator it's best consumed within a few months.
  • As the ferment sits in the refrigerator, the flavor will continue to change and get less and less sweet. 

Nutrition

Serving: 0.25cup | Calories: 73kcal | Carbohydrates: 13g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Sodium: 148mg | Potassium: 111mg | Fiber: 2g | Sugar: 7g | Vitamin A: 20IU | Vitamin C: 3mg | Calcium: 12mg | Iron: 1mg
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