Fermented cranberry sauce is an easy dish for Thanksgiving prep especially since it gets made 12 days before eating. Another dish can get checked off the list early leaving you with less to do for a big holiday celebration. It keeps in the refrigerator for months.
Fermenting this recipe has a lot of flexibility. When you take the rinds off the oranges and lemons it’s best to remove the seeds before chopping both up for the ferment. You can use the sliced up oranges and lemons or just the juice, it’s your choice. We do both.
We prefer our foods less sweet but you certainly can add more honey if you desire. The end product will not be salty, the salt helps to ferment the food as well as add flavor. The cranberry sauce will be more of a sour tart, adding more honey will make it a sweet, sour and tart dish.
Fermenting this dish is best done by putting the ingredients into a mason jar, with a lid finger tip tight and set on the counter under a towel or in a cabinet for 7-12 days then refrigerate.
- 1 package cranberries, 12 ounces
- 1/2 cup local honey
- 3 oranges, no seeds, rinds removed
- rind from two oranges, pitch removed, cut into thin strips about an inch long.
- 2 lemons, no seeds, rinds removed
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground clove
- 1 Tablespoon mineral salt
- Coarse chop cranberries to desired size. Combine all ingredients into a large bowl, everything, including lemons, and let sit for 20 minutes. Pack into mason jars pressing down ingredients until liquid covers the top. If there is not enough liquid to cover the top add a small amount of filtered water. Cover with the lid, finger tip tight and let sit in a cabinet or under a towel on the counter top for 7-12 days. Refrigerate and enjoy.
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