Fermented Cranberry Sauce

Bursting with rich flavor and probiotic tang, fermented cranberries in honey make the perfect easy cranberry sauce for beginner fermenters!

5 from 1 vote

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Course: Clean Eating Side Dishes

Cuisine: American

Prep Time: 10

Fermentation Time: 4

Total Time: 4 10

Servings: servings (1 quart)

Calories: 66kcal

Author: Violet Parcha

Place the cranberries and spices in a food processor or blender and chop until they are the texture of chunky relish.
6 cups cranberries, 1 1/2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon cloves, 1/4 teaspoon ground ginger
Pour the mixture into a bowl and stir in the honey.
3/4 cup raw honey
Scoop into a quart Mason jar, packing it down as you go.
Once all of the cranberries are in the jar, wipe off any cranberry residue that's on the sides of the jar.
Screw on the lid and place in a dark location at room temperature, between 65 and 75 degrees.
Every day or two, slightly unscrew the lid to release any pressure that has built up through fermentation.
Let the cranberries ferment for 3-5 days or until you like the flavor. Then store in the fridge until you're ready to serve.

Fermentation Time

The temperature of your home can significantly affect the speed of fermentation (the warmer the temperature, the faster food ferments). Taste them after 3 days, and then continue tasting every day until you like the flavor. If your home is colder, you may need to let them ferment significantly longer than 5 days. I've let them ferment 12-14 days, however, that resulted in a very tangy sauce.

After fermentation, store the cranberries in the fridge. They will keep up to 6 months, however, for the best flavor, serve within 2-3 months.
Freezing is not recommended since it will decrease the amount of active probiotics.