Fermented Cranberry Sauce – made with Water Kefir Grains
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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DISCLAIMER: I am not a doctor and the statements on this blog have not been evaluated by the FDA. Any products or techniques mentioned are not intended to diagnose, treat, cure, or prevent any disease. I am just a mom who shares what works for me!
December 28, 2013 @ 2:42 am
Hi there. Do you think that using the whey from my milk kefir would work? I’ve used it to start veggie fermentations … think I might give it a try. Still haven’t gotten around to finding water kefir grains.
Thanks for the idea. We love cranberry sauce!
December 28, 2013 @ 3:23 am
Yes, you just want some kind of good starter culture to get it going!!! Let me know how it turns out!!!
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November 8, 2014 @ 7:30 pm
Is this still sweet after all that fermenting? Sounds yummy!
November 10, 2014 @ 4:02 am
Yes, sort of sweet and sour…
November 17, 2014 @ 10:28 pm
Hi – do the berries need to be submerged for “first ferment”? If so, how did you mange this, I have about and inch of berries above the liquid.
thanks!
November 18, 2014 @ 4:53 am
They probably should be, but I don’t worry about it too much since I use airlock lids. If you are using mason jars, submerging is much more important. Good luck!
November 22, 2014 @ 1:19 pm
I was wondering about that as well. My cranberries are floating and don’t have a weight.
November 24, 2014 @ 5:29 am
With an airtight jar, I have never considered floating a problem. I never get mold and they turn out delicious.
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