This Fermented Cranberry Sauce is not only good for holiday meals, but it’s also a good way to keep your guts healthy while enjoying your favorite meals!
Many holiday meals can’t be completed without cranberry sauce. Even though crabberies are very sour, when you eat them as a sauce, it’s sweet and most people love it. We tend to forget that a lot of sugar is what usually makes cranberry sauce taste so good.
Since sugar plays such a big role in making cranberry sauce taste good, I have my own way of sharing some of this sugar with wild-good bacteria in my house. That’s right, I let the good bacteria eat some sugar in cranberry sauce, and turn the sauce into a healthier, raw and fermented version!
Fermented Cranberry Sauce tastes so good, and with all the benefits of being raw & fermented, you don’t feel bad eating a lot of it with your favorite meals.
The other 2 main ingredients I use to make this sauce taste even better are a whole orange, and fresh ginger. As orange peels have many good benefits, and we don’t usually eat them often enough. For this Fermented Cranberry Sauce, I use a whole orange, including the peel.
The combination of sweetness, fragrance from the orange peel and ginger, and a few other good things make this sauce taste extraordinary.
To have this sauce ready for when you want to eat, you need to plan ahead. Like any good things, it takes time to get good results.
Ready to have this Fermented Cranberry Sauce to go with your favorite meals? Let me show you how.
Ingredients:
Note: organic ingredients are preferable
- 1 LB ( 0.5 kg) of cranberries
- An orange
- A thumb-size piece of ginger
- 3 TBSP (45 g) sugar
- 2 TBSP (30 g) apple cider vinegar
- 2 TBSP (30 g) water kefir (optional)
- 1 tsp (5 g) salt
Instructions:
- Day 1, wash the cranberries, orange, and ginger well.
- Put the cranberries in a food processor, chop the orange, and slice the ginger (leave its skin on)
- Process everything into small pieces but not to a paste.
- Transfer the mixture to a mixing bowl, and add sugar, vinegar, water kefir, and salt. Mix well.
- Put the mixture in a glass jar–try to remove all the air bubbles you can. Cover the jar with a breathable cloth, and secure it with a rubber band.
- Let it ferment at room temperature for 3 days.
- Day 3, open the jar and give it a quick stir to rotate the mixture. Let it ferment for another day.
- Day 5, remove the cloth, change it to a storing lid, and keep it in the fridge. You can eat it at this point, but if you prefer, let in continue to develop more flavor in the fridge for a day or two first.
- Enjoy.
fresh cranberries
cover with a breathable cloth and ferment it for 3 days
the color is brighter after being fermented
enjoy!
Have you made Fermented Cranberry Sauce? Please share it with me–I’d like to hear about it!
