Tamara Mannelly

Fermented Cranberry Sauce - www.ohlardy.com
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Cranberry sauce…a ubiquitous condiment on most holiday tables.  It seems to pair so well with the usual holiday fixings…turkey, ham, green beans, mashed potatoes.  Everyone helps themselves to a small amount of cranberry sauce, but no one ever really seems to love it.  Wait until they try this recipe for fermented cranberry sauce!

I was honestly a little surprised by how good this sauce tastes.  When I had the mixture pureed and was setting it aside to ferment, I really did not have high hopes.  It looked sort of weird…pink and frothy.  I figured I was just going to chalk this up to an experiment.  However, once the sauce ferments for 2 days, it takes on a dark red color and is full of sweet, sour and spicy flavors.

The batch I made for this post I thought would be for Thanksgiving.  I do not think this will still be around as we will have gobbled it all up by then!  Looks like I need to make more!

PIN IT–>

A small serving can give your family trillions of units of good bacteria to your family’s digestive systems!  This is really a delicious way to sneak some probiotic goodness onto your holiday table.  And it tastes great, of course!

Cranberries are rich in vitamin C, fiber and manganese.  They are very high in phytonutrients and are thought to be very anti-inflammatory.  They are ranked towards the top of the list of berries that have anti-oxidant properties and are said to be helpful to our cardiovascular system, protect against cancer and contain enzymes that help with digestion.

Wow!  All that from a little, sour, red berry!  Ferment these guys and you have made them even more beneficial to your health: adding vitamins, increasing enzyme activity and adding good bacteria to help your digestive tract.

I received this recipe from a fellow Certified Healing Foods specialist and tweaked it just a bit.  Enjoy some fermented cranberry sauce this holiday season!

If your family isn’t 100% sold on fermented foods yet, this is a very easy recipe to hide.  Mix half your usual cranberry sauce recipe with this fermented cranberry sauce!  Never know the difference! ;)  But, this recipe tastes so delicious you probably won’t have to do that.

Mix together cranberries, pecans, honey, salt, whey/starter, apple juice, cinnamon, cloves (optional) and citrus juice.  I don’t love the taste of clove, so I omitted.  It’s up to you!

Add to a Vitamix or food processor.  Pulse until desired consistency. I like to leave some chunks of cranberries.  You can puree as much or as little as you like.

Stir in raisins and transfer mixture to a 1 quart size mason jar.  Add filtered water (or more apple juice) if necessary to leave 1 inch headroom.  Cover and leave at room temperature for 48 hours.  Be sure to place your jar on a plate or a tray while fermenting in case juices escape.  Also, OPEN WITH CARE!  Gases do build up during fermentation.

Transfer to refrigerator and use within 2 months.

Fermented Cranberry Chutney
This is delicious at the holidays in lieu of traditional cranberry sauce. It is also tasty over yogurt.
Print
Ingredients
  1. 3 cups fresh cranberries (1 bag)
  2. 1/2 cup pecans (optional)
  3. 1/2 cup honey
  4. 1 tsp sea salt
  5. 1/2 cup of whey OR 1/2 cup filtered water with 1/2 tsp Culture Starter
  6. 1/2 cup apple juice (original recipe called for apple cider)
  7. 1 tsp cinnamon
  8. 1/2 tsp ground clove (optional)
  9. Juice from 1 orange and 1 lemon
  10. 1/2 cup raisins.
Instructions
  1. Mix all ingredients (except raisins) together.
  2. Put into a food processor or vitamix and lightly pulse until the desired consistency. I make mine medium chunky.
  3. Stir in raisins.
  4. Add mixture to a 1 quart mason jar.
  5. Add filtered water if need to leave about 1 inch headroom.
  6. Tighten lid and leave at room temperature for 48 hours to ferment.
  7. Refrigerate and use within 2 months.
Notes
  1. This recipe could easily be halved and fermented in a pint size jar.
  2. I think orange peel would be a delicious addition, but have not tried that yet.
Oh Lardy http://ohlardy.com/

Enjoy!!

Fermented Cranberry Sauce - www.ohlardy.com

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Tamara MannellyFermented Cranberry Sauce

48 Comments on “Fermented Cranberry Sauce”

  1. Tiffany @ DontWastetheCrumbs

    Such a sneaky way to add some good bacteria to the dinner table. I love it! I may try this myself, but definitely won’t tell anyone. They already think I’m weird for letting grains “grow” on the counter!

    1. Oh Lardy

      Yes, I understand about the ‘weird’ factor! I don’t always like to hide things…but sometimes you got to do what you got to do! Enjoy the cranberry sauce!

    1. Oh Lardy

      I never have luck with fruit ferments without a starter of some kind (whey, powdered culture starter, etc). You could also use kombucha tea as a starter. Or maybe you could try a mixture of lemon juice and raw apple cider vinegar (never have done that, so just throwing out a thought…).
      It might work just fine with salt and lemon, but I have never done that.

  2. Nancy

    I already froze my cranberries. If I let them thaw out do you think I could use them in this recipe? Thanks

    1. Oh Lardy

      I have had success with previously frozen blueberries and raspberries when fermenting. I would think thawed out cranberries would be fine. Let me know how it turns out!

  3. Val

    Where can I buy whey or starter? The only place I checked that knew what I was talking about was Whole Foods and they had lost their supplier for starter a few months ago.

    1. Oh Lardy

      I added links to whey and starter culture in the post. You can easily make whey by straining plain yogurt. We have a post about that. Click ‘whey’ in the recipe. I like Body Ecology vegetable culture starter. Click ‘culture starter’ in the recipe. I usually add links in the post, but I must have forgotten with the craziness of the holidays!!! Good luck!

  4. Tessa

    This looks great! I’m new to the site so I’m not sure if this info is already somewhere. All I have is raw honey. Will it kill the good bacteria and prevent fermenting?

  5. Frances

    TamaraThis looks so delicious….Do you know if the culture starter is casein free? My son can’t have the whey because of it. Thanks

    1. Oh Lardy

      I am not entirely sure. Here is the faq section of body ecology’s site. http://bodyecology.com/faqproducts.php#kefir
      They usually respond quickly to emails too.

      There’s also this starter culture. http://www.wisechoicemarket.com/caldwells-starter-culture-vegetables/

      If you are not able to use culture starter you could use the liquid from any fermented food/drink…sauerkraut, kombucha tea, etc. Or a probiotic capsule or 2 (empty the contents into the food to be fermented) if there is one that he can use. We wrote a post about that type of thing.

      http://ohlardy.com/what-you-need-to-culture-fruits-and-vegetables

      Good luck!

  6. Tasha

    I have never fermented before…er…at least, um…not on purpose…there was a marinara incident not long ago…Anyways, I have a cranberry chutney recipe similar to this that I love, so I think I will give it a try. I am hoping to start my first homemade yogurt this month, so I will save some whey from that and see what happens. Thanks for posting.

  7. Mandy

    I just made this and it’s sitting to ferment now. I sneaked a taste and wow it’s good! Salty, sweet, sour, tart. I can’t wait to taste it all bubbly and full of probiotic goodness! And, I might have to make another batch before Thanksgiving b/c I’m sure I’ll eat it all. I added the orange zest as you suggested (very good!), and did half honey/half maple syrup. Also, half cloves, half allspice (in addition to the cinnamon). Different and very good.

  8. Lindsay

    I have only fermented my own yogurt using the Yogourmet Yogurt Starter. Could I use this as my starter, or does it have to be Body Ecology’s Vegetable Starter? Thanks!

  9. Anja

    since my husband does not care for raisins, i substituted dried currants for the raisins and got a *delightful* ferment. very good. i made another few jars after Christmas last year when the rest of the cranberries when on super sale and it was lovely addition to yogurt or as a topping on sourdough pancakes during the rest of winter.

  10. Leah

    Mine isn’t ferment-y. It’s sat out now for 1 day and smells great but it doesn’t look like it’s getting bubbly. Did I do something wrong perhaps? I used goats yogurt whey and raw honey, omitted the nuts and cloves but other than that I followed the recipe. Thoughts would be appreciated!

  11. Katie

    Hi I’ve made this & it looks gorgeous but I’m new to fermenting. I was wondering is it meant to smell like alcohol? Also it tastes quite acidic is that normal? It’s been fermenting for 48hrs & I used sauerkraut juice as a starter. Thank you

    1. Tamara Mannelly

      It shouldn’t smell too alcoholic but will be sour and pungent. Using sauerkraut juice as a starter will add a sauerkraut flavor which is probably the acidic taste you are tasting. If it is too acidic add more maple syrup or a good sugar for serving. Mine is generally sweet and sour mix (sour like a cranberry is sour not a lemon).

  12. Sherrie Lee Nelson

    Hi! I want to make this as I’ve always fallen into the “bleah” category you discribed unless its the Ocean Spray smooth Cranberry sauce – I know – not so healthy and I can’t have it anymore anyway. I know yeast needs sugar to feed on and that’s about the extent of my experience and where this question is coming from- If I get Xyla Honey (no “real” sugar but Xylitol from birch trees) or use Xyla Maple syrup (a commenter used Maple syrup and it worked well, I have Xyla Maple Syrup), will the fermenting work or does it need the sugar to feed on from either “regular” Honey or Maple Syrup (I do have some good quality Real Maple Syrup)? There are several diabetics at the holiday table and I’m trying to make diabetic friendly recipes.

    Very interesting that fermenting not only ups all the vitamins and nutritional/probiotics of the foods, but also lowers the sugar content. Awesome way to still eat fruits, up the nutritional benefits, and lower the blood sugar affecting aspects!

    Thank you for all your educational information and recipes. I really appreciate it!

    Sherrie Lee

    1. Tamara Mannelly

      No, the bacteria needs a food source to feed on and xylitol is not a food source for bacteria. The bacteria eat much of the maple syrup and the sugars naturally present in the cranberries, etc. so the finished product will not have the same amount of sugar as you started with. You could leave out the additional syrup and just rely on the natural sugars in the cranberries, apple cider, etc. But fermentation requires the starches/sugars as a food source for the good bacteria! Hope you enjoy it!!!

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  18. LS

    You say in the recipe to tighten the lid on the mason jar, but my husbands seems to think that could possibly cause the jar to bust. Can you weigh in?

    1. Tamara Mannelly

      Gases do build up but I have never had a jar bust, ever. Sometimes liquid seeps out of the top of the jar so placing the jar on a plate or something will catch any drips. Don’t overly tighten the lid, just screw the lid on normally.

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  20. Barbara

    Hi! So I “followed” your recipe… Well to my ability. I omitted the raisins and used fresh squeezed citrus juice in place of all apple juice ( I used a little but didn’t have enough on hand). It’s been 2 days, and I’m a little curious, my berries are floating to the top and there is a white sediment on the bottom… Seen this before? I’m prego so nervous to try a fermented product if it grew something other then what it is suppose too lol.

    1. Tamara Mannelly

      White sediment is normal as that is a by product of fermentation. Did you puree the berries first in a food processor or blender or are your berries whole? The fresh squeezed citrus should work fine but by removing the apple juice and raisins, you removed quite a bit of sugar, which is food for the bacteria. What type of citrus juice did you use?

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