Place cranberries into high powered blender or food processor. Pulse repeatedly until cranberries are diced and minced. Empty cranberries into medium-size fermentation crock or ceramic/glass large bowl. Set aside.
Add remaining ingredients to blender, except the brine and cinnamon stick, (if using). Pulse until ingredients are chopped small, without pureeing.
Add blender contents to crock or large bowl with cranberries. Using a wooden spoon, stir in brine.
Spoon sauce into sterilized jars, if not using ferment crock. Weight down, so brine rises just slightly above weight. Clean the rim and inside upper edge of jar or crock. Place lid on jar or crock.
Leave at room temperature, preferably in a warm location or on a warm sprouting mat (if winter time- see Recipe notes for mat) for about 5 days. Ferment may be bubbly when complete.
Refrigerate or place in cold storage. Serve over time, enjoying up to 1/4 cup with meals.
My two favorite fermentation tools are either glass mason jar weights or the Korean-designed part-ceramic crock. Both eliminate the challenges associated with keeping your ferment under the brine. (Find the weights HERE and the crock HERE.)
A sprouting mat (find it HERE) is great for fermentation of all kinds during the colder months. It will keep your cranberry sauce warm and move the fermentation safely forward, even when the house gets cool overnight.