Fermented cranberry sauce is a delicious way to eat your pro-biotics. And, tis the time of year when cranberries are plentiful. Another thing that is plentiful at my house is water kefir grains. We usually make homemade soda with our water kefir grains, but as a living culture, they grow and multiply and I am always looking for people to share them with or recipes to use the extras. If you are interested in making your own homemade soda or using water kefir grains to ferment other foods (like this fermented cranberry sauce), you can buy them here. But, if you already have lots, lets get started!
Fermented Cranberry Sauce
5 cups fresh cranberries
2-4 cups water kefir liquid (from first ferment… if you don’t know what the heck I am talking about, check out my post on homemade soda)
1/2 to 1 cup of extra water kefir grains (the recipe consumes the grains, unlike making kefir soda where you can reuse the grains again and again)
1 cup of organic sugar, or a raw unprocessed sugar of your choice (do not use honey, as it’s naturally anti-bacterial properties may damage the living cultures in the water kefir)
2 TBSP cinnamon
Place cranberries, kefir grains and half of the sugar in your fermenting jar (you can use whatever jar you usually make water kefir in) and pour in enough water kefir to cover the berries. Let sit at room temperature for 3 to 5 days to ferment. You should see bubbles and when you open there should be a pleasant, slightly sour smell. Pour into blender and blend thoroughly. Add other half cup of sugar and cinnamon and blend some more. Pour back into fermenting jar, seal and leave at room temperature to ferment 2 to 3 more days. Move to the fridge to store until you are ready to eat! I just made a batch of this fermented cranberry sauce, and I was saving it for Christmas dinner, but keep sneaking tastes, so I don’t know if it will last that long!
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