Homemade Cranberry Sauce | An Easy Fermentation Recipe
Author: 
Recipe type: Fermentation
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 1 quart
 
This easy homemade cranberry sauce recipe uses fermentation to create a relish that is perfectly tangy-sweet. Use it as a side for all you seasonal meals this fall, especially Thanksgiving.
Ingredients
  • 1 bag of fresh cranberries (12 ounces or 3 cups)
  • ½ cup honey or pure cane sugar
  • 1 tsp sea salt
  • Apple, cored and diced
  • Juice and zest of one navel orange
  • 1 tsp cinnamon
  • ½ tsp ground cloves
  • ¼ tsp nutmeg
  • 1-quart jar with lid
  • Plastic lid for mason jars and/or Easy Fermenter
Instructions
  1. First, we need to sort and break up the cranberries.
  2. Rinse your cranberries in a colander and allow to drain. Then, sort through the berries, removing any cranberries that are soft. Throw them in the compost or feed them to your chickens. To mash them, you can either pour them into a glass bowl and use a potato masher, or you can pulse a couple times in a food processor.
  3. Add the chopped/mashed cranberries to the glass bowl. Fermentation is best made in glass dishes and stirred with wooden utensils. This keeps unwanted elements like plastic BPA from your ferments. For more about the whys of fermentation, click here.
  4. Chop and add the remainder of the ingredients to the bowl and stir together with your wooden spoon. Pour the mixture into your glass mason jar. Stir again and pack the jar to remove any air bubbles. Then, the ferment needs to be covered in a way that allows the CO2 to escape while not allowing contaminants into the mixture. I use plastic caps made especially for mason jars or the Easy Fermenter, see below. Set the jar at room temperature in a location free of direct sunlight.
  5. If you do not use the Easy Fermenter mix this daily to eliminate the risk of mold growing on top of the ferment. Taste after 5 days to begin gauging the level of sour/tanginess you desire. When you have the flavor you enjoy, refrigerate. The longer the ferment sits, the more the flavors will mature and mingle. I would leave at least 2 weeks for refrigeration, but it is ready after 5 days.
  6. The cranberry sauce has a one-year shelf life once refrigerated, but I bet it won’t last that long!
Recipe by Stony Ridge Farm at https://stonyridgefarm.blog/homemade-cranberry-sauce-recipe-fermented/