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Fermented Cranberry Sauce with figs, citrus and cloves~ a lovely addition to any holiday table...or even a special condiment for sandwiches and weekday dinners, with two tips for easy fermenting.

Fermented Cranberry Sauce

Fermented Cranberry Sauce is a probiotic condiment that's easy and fun to make, and will be a special annual tradition -- because it's so good you'll want to make it again and again.

Course condiment, Side Dish
Cuisine American
Keyword cranberry sauce, fermented, probiotics
Prep Time 15 minutes
Total Time 20 minutes
Servings 5 cups
Calories 168 kcal
Author Megan

Ingredients

  • 5 cups fresh cranberries
  • 1 cup filtered water
  • 1/2 cup dried figs
  • 1/2 cup raisins
  • 1/2 cup pure maple syrup
  • 1/4 cup brine from prior ferment like sauerkraut juice or whey
  • 1 teaspoon sea salt
  • 1/2 teaspoon cinnamon or a cinnamon stick
  • juice 1 orange and 2 tsp. of its zest
  • juice 1 lemon and 1 tsp. of its zest
  • 1/8 teaspoon cloves (so yummy!)

Instructions

  1. 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.
  2. Add remaining ingredients to blender, except the brine and cinnamon stick, (if using). Pulse until ingredients are chopped small, without pureeing.
  3. Add blender contents to crock or large bowl with cranberries. Using a wooden spoon, stir in brine.
  4. 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.
  5. 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.
  6. Refrigerate or place in cold storage. Serve over time, enjoying up to 1/4 cup with meals.

Recipe Notes

Fermentation Tools

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.

Nutrition Facts
Fermented Cranberry Sauce
Amount Per Serving
Calories 168 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Saturated Fat 1g 5%
Sodium 476mg 20%
Potassium 293mg 8%
Total Carbohydrates 43g 14%
Dietary Fiber 3g 12%
Sugars 26g
Protein 1g 2%
Vitamin C 1.2%
Calcium 6.3%
Iron 3.8%
* Percent Daily Values are based on a 2000 calorie diet.