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Fermented Cranberry Sauce is made with maple, figs, citrus and cloves. It’s great on sandwiches, with all meats, including salmon and with salads! It’s Paleo and has no refined sugar.
This chunky condiment is lovely for your holiday table, but also one to eat from the moment cranberries appear to the moment they disappear from the markets.
Bubbles when you ferment, they’re symbolic: Ferments are exciting to make! I hope you’re feeling exuberant and enthusiastic about grabbing cranberries and these other ingredients and getting started on this very fun and easy ferment!
Ingredients in Fermented Cranberry Sauce
This is one special probiotic cranberry sauce recipe.
Cranberries: The odd thing about cranberries is that they lose their zing when they’re fermented. The zing (their tartness) is their nutrition, and it mellows yet amplifies, becoming more potent and digestible.
Flavor-wise we need to make cranberry ferments as exciting as the flavor of raw or cooked cranberries, because fermented berries are more nutritious!
Cranberries are super high in vitamin C, anti-flammatory in nature and high in antioxidants.
Dried figs: I have also added the best of all fruits to this ferment: the fig, the dried fig. The flavor and texture combo is lovely and complimentary.
This recipe also includes: raisins for sweetness, citrus for zing, maple for depth and sweetness, sea salt for umami and to bless the fermentation process, and a couple of fitting spices like cinnamon and cloves. Taste the serious, intense, complex goodness — earthy, tangy, sweet.
Lastly, you’ll use sauerkraut juice OR whey to inoculate this ferment. Whey can be dairy or dairy-free. Just look in the recipe Notes below the recipe for how to get whey if you’re not familiar with it. The process is quick and easy for all.
How to make Fermented Cranberry Sauce
Whether you’ve fermented before or are new to it, the one challenge most have with the process is keeping the recipe anaerobic, which just means without air. When this or any veggie/fruit kraut is packed into jars or a fermentation crock it must be weighted down so the solids stay beneath the brine, thus preventing mold and allowing their preservation.
I have found three favorite tools to share with you that help with this challenge.
The first tool is a set of simple glass weights that fit neatly and perfectly inside the mouths of mason jars. They didn’t have these when I started fermenting years ago, and they’re a wonderful, easy solution. (Find them HERE.)
The most important tip when fermenting is to consider Airlock Fermentation Lids (find them HERE).
Airlock lids also help to keep the ferment anaerobic — which, again, means no oxygen inside the jar, which can lead to spoilage.
Instead, the lids allow carbon dioxide to be released.
Use the glass weights and Airlock Lids together.
The other tool I like, and it’s a good alternative to the two above, is an affordable crock originally developed in Korea for making kimchi. It’s a rectangular vessel that has a vacuum lid inside. This lid suctions to the inside of the vessel and gets pushed beneath the brine. I make ferments continually in mine, and just walk away without worry once the ferment is packed in to age. (Find it HERE.)
GAPS Diet, AIP, Keto and Vegan-friendly details
For GAPS, there are two modifications to make to this recipe so it’s compliant:
- Substitute honey for the maple syrup, and omit the sauerkraut juice or whey (the honey has its own live cultures that will inoculate the ferment).
- Omit the cloves.
For AIP, this recipe is perfect! No changes need to be made. Simply enjoy this lively and healthy condiment.
For Keto, omit the dried fruit and maple syrup. After the ferment is complete, add stevia or monk fruit to taste, and stir well. Add more fresh lemon juice or orange rind if desired.
Yes, this recipe is Vegan also! Enjoy!
Fermented Cranberry Sauce
Equipment
- mason jars or fermentation crock
- food processor or blender
Ingredients
- 5 cups fresh cranberries
- 1 cup filtered water
- ½ cup dried figs
- ½ cup raisins
- ½ cup pure maple syrup
- ¼ cup brine from prior ferment , sauerkraut juice for AIP, or *whey if preferred (see how in recipe Notes below)
- 1 teaspoon sea salt
- ½ teaspoon cinnamon or a cinnamon stick
- juice 1 orange and 2 tsp. of its zest
- juice 1 lemon and 1 tsp. of its zest
- ⅛ teaspoon cloves (so yummy!)
Instructions
- 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 3 to 5 days. Ferment will be slightly bubbly when complete (and fruit ferments are short).
- Refrigerate or place in cold storage for up to 1 month. Serve over time, enjoying up to ¼ cup with meals.
Notes
How to gather whey
Whey is the clear liquid on top of (dairy or dairy-free) probiotic yogurt or cottage cheese. How to collect dairy or dairy-free whey:- Pour one cup (or more, as needed) yogurt into a coffee filter-lined colander, positioned over a bowl — overnight.
- In the bowl, in the morning, is whey. It drips through very slowly. (The yogurt left behind is now yogurt cheese. It’s extra thick and delicious.)
Fermentation Tools
My three favorite fermentation tools are either glass mason jar weights + Airlock Fermentation Lids -- or -- the Korean-designed part-ceramic crock. Both options eliminate the challenges associated with keeping your ferment under the brine. (Find the weights HERE, the Lids 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.
Nutrition
Other sides for your holiday table?
- Try THIS fantastic Grain-free Stuffing with Sausage (GAPS and Keto). We make it every year, and even those with a standard American diet come back for seconds.
- Here’s my NEW AIP Stuffing recipe!!! SUPER excited about it; it’s delicious and awesome!! 😉
- HERE’s our favorite Winter Squash OR Sweet Potato Casserole, (which can be made ahead and frozen before baking). Paleo and GAPS.
Lindsey Dietz says
Oh my goodness, the flavors in this! All the maple and fig with tart cranberries and citrus, plus deep spicy notes….HEAVEN!
Megan Stevens says
Thanks, Lindsey!! xx!
Emily @ Recipes to Nourish says
Megan this is such a lovely idea! I love those figs in there, I would never have thought to add them, so brilliant! This is such a perfect side for the holidays. YUM!
Megan Stevens says
Thank you, Emily!! I love when flavors come together like this!! Cooking can be poetry! And figs are always such a muse and offer beautiful supportive character. xo!
linda spiker says
Figs! What a great idea. I bet your TG is amazing!
Megan Stevens says
LOL, it took me several moments to figure out TG! 😉 Thank you, yes. xo!
Katie Stanley says
The color is lovely Megan! I never thought to add figs before, what a wonderful idea!
Megan Stevens says
Thank you, Katie!!
Jean says
Yum! I love fermented anything and this is such a great way to elevate a Thanksgiving classic. Looks delicious!
Megan Stevens says
I love your word “elevate.” Thank you for your sweet comment.
Christina Nesbitt Shoemaker says
Mmmm I love homemade cranberry sauce and I’m really loving that you incorporated figs! What a fun twist on a classic!
Megan Stevens says
Thanks, Christina. It’s so sweet to be able to access figs year round by buying them dried. I love them so much!!
Tina Jui says
I love fermented foods, but I’ve never actually done it myself before. It’s interesting to know that you need to weigh it down into the liquid. It makes perfect sense, but something I never thought of before.
Megan Stevens says
I know, right? The anaerobic aspect has always been the biggest challenge; and I’m so grateful for the various fermenting tools that have been developed in the last 5 years to help with this aspect.
Vanessa Price says
This is such a unique recipe! I’m so interested in the ingredients and how it would all taste together.
Megan Stevens says
Thanks, Vanessa. I hope you get to make it. It’s such a rewarding recipe with exciting ingredients to make a meal special.
Jenny Keffer says
I am curious, since I am new to fermenting, can you use a culture starter vs a brine?
Megan Stevens says
Hi Jenny, yes, definitely!
Yang@Yang's Nourishing Kitchen says
This is great, Megan! I am fermenting cranberries too this year, so thank you for this lovely flavour combination – I will definitely have to try! I don’t use whey or sauerkraut juice though, as there is enough natural culture in my ingredients to get the process started, especially if I use raw honey instead of maple syrup. I guess the extra starter helps if we use maple syrup which is cooked. Thanks for the recipe!
Megan Stevens says
Your process and recipe sound exciting Yang!!
dailyciabatta says
Love the addition of figs! I would have never thought to ferment cranberries, but I imagine it gives them a great flavor!
Megan Stevens says
Yes, for sure, and their color is soo pretty!
Callie Goode says
I need this sauce on my holiday table! Thanks for all the love you put in your recipes. Thanks!
Megan Stevens says
You’re so sweet, Callie! xo! and you’re welcome. 🙂
Aleta Lafferty says
Hi Megan, is there a way to know when the ferment is “done?” Mine has been in the kimchi fermenter for 5 days, but in a cooler house (no fermenting mat). I’m just wondering if I should leave it in for a longer period? Is there a ” too long” time period?
Megan says
Hi Aleta, that’s probably enough. Fruit ferments should be short. In the future, it will be best to use a warm place, so you can keep it fast and ensure the fermentation starts right away. (You can taste it now: You want little alcohol being produced and of course no off growth or taste that could come from a safe but undesirable yeast like kahm.) If done, it will be a little tart, sweet still and a little bubbly. 🙂
Renee Kohley says
Oh but those figs! and I love the briney ferment addition! Lovely!
Megan Stevens says
Thanks, Renee! 🙂
Joni Jessica says
Oh wow, love the addition of figs!
Megan Stevens says
Thanks, Joni!! Me too. 🙂
Frances says
Hi there…don’t have fresh Cranberries but can buy dehydrated and frozen ones….I do have fresh and frozen blueberries….can I use them instead of Cranberries?
Regards
Frances from a sweltering hot South Africa
Megan says
Hi Frances, I would defrost cranberries and try using half frozen defrosted cranberries and half fresh blueberries. Sounds super delicious and like a fun experiment. I haven’t tried this, but it’s what I would do in your shoes. I’d love to hear how it goes. (The heat there sounds perfect for me, lol! Very cold weather is descending here. 😉 )
Kassia says
I’m super excited to make this. I absolutely love all cranberry sauces. We make a cooked one with orange juice and maple syrup, and a raw relish with way too much sugar….I’m thinking this recipe will be a good replacement for that one 😉
Megan says
Great, I hope you enjoy it, and the process!
anne says
If i dont have figs what could I substitute in there place?
Megan says
Hi Anne, you could dice or chop raisins. 🙂
Teresa says
Hi Megan, thank you for the recipe. I can not use lemon and orange due to allergies. Do you have any suggestion what would be good to sub for those? Thanks a lot.
Megan says
Hi Teresa, you’re welcome. 🙂 Sure, the main goal is to replace the zing that is lost from the cranberries when they ferment. You could use minced lemongrass; it tends to be very gentle. You could also use kaffir lime leaves, by crushing them first and then adding them to the ferment before the fermentation. Both of these items can be found at many grocery stores or at Asian markets. You could also add extra fresh ginger. I hope one of these works well for you! (https://www.thespruceeats.com/cooking-with-lemongrass-3217517)
Teresa says
Thank you for your quick response and suggestions. I have ginger and saw lemongrass in store. I’m careful with kaffir lime leaves as they are from citrus family. I just saw pomegranate molasses sitting in my fridge and thought it could be good replacement as they have this zing we are looking for. So I’m going to give it a try.
Do you press all ingredients down when you put them in a jar?
Megan says
Yes, I put a weight on the solids, so just the liquid rises above. I’ll love to hear how yours turns out. The pom. molasses will add such a richness as well as the zing, sounds lovely!
Chartle says
Newer than new. What can I use in place of the brine?
Megan says
Hi Chartle, you can do the GAPS version if you like, and use raw honey to inoculate the ferment! 🙂 You can also use whey drained from any yogurt, including non-dairy; just let it drain overnight in a coffee filter-lined colander into a bowl. Do either of those work for you?
Chartle says
This recipe is simply wonderful! I’ll be making it again for sure.
Lucia says
Hi,
I want to try some of your fermenting recipes including this one. I just made my first homemade kraut and do not know if I will have enough juice for everything I want to do. Do you just get the juice from your homemade kraut? Is there another good source? Also, I have made kefir using coconut milk and Aqua water. Do you think this could work for some of your fermenting recipes?
Thanks so much for the wealth of helpful info.
Lucia
Hartle Cheryl says
I started mine cranberries this past Sunday. I don’t even have one bubble! I did the gaps version because I didn’t have any brine. My honey was raw. Please help! Are they okay to eat?
Megan says
Hi Hartle, the cranberries are probably safe and delicious! Smell them and look at them. They should be pleasant smelling with no white growth on top.
Hartle Cheryl says
Thanks so much! Have a great holiday!
Megan says
You’re welcome, you too!
Heather says
Hello, I am new to fermenting, and would love to try this recipe.. I have “one” question though, the brine.. If I have not fermented before how do I start? Or what do I do as a first timer? This sounds so good, and I know how great the fermented foods are for us! And I LOVE cranberry sauce! LOL If the whey option is the route I need to go, what form of whey? All I can think of is whey protein powder LOL
And do we need a warming pad? I am worried that I do keep my house pretty chilly at night w the A/C, as well as during these chillier months.. I know the tops of refrigerators tend to be warmer.. what do you recommend? Thank You so much for your time, and this beautiful recipe! I cannot wait to try it!
Megan says
Hi Heather, I’m excited for you to start fermenting, and this is a great recipe for that. I’m sorry; I should have linked to or described the whey process. It’s a great question. I’ll add that to this recipe. Whey is the clear subtle liquid that graces the top of yogurts or probiotic cottage cheeses. While it seems there is just a little, there is actually a lot in each batch. It’s easy to collect it actually, to use for ferments. How to collect dairy or dairy-free whey: Pour one cup (or more, as needed) yogurt into a coffee filter-lined colander, positioned over a bowl — overnight. (You may also use a paper towel if you don’t have a coffee filter.) In the bowl, in the morning, is whey. 🙂 It drips through very slowly. The yogurt left behind is now yogurt cheese. It’s extra thick and delicious. Re the warming pad, if your refrigerator top is warm enough, that may be fine. Either way, you can also cover the ferment (which I do during winter) with a dish towel, to keep in the warmth. Something is needed, for sure. Warming pads are nicely inexpensive and last for years, so depending on if your fridge is warm enough, one of the two. Hope it goes great, and enjoy!!