I love cranberry sauce but most recipes contain lots of sugar. This fermented version is bursting with antioxidants and vitamin C and, because it’s fermented, it also contains probiotics which are good for gut health.
Try to use organic cranberries, apples and oranges if you can as these crops are highly sprayed.
This recipe makes enough to fill a large 1 litre mason jar, which might seem like a lot, but it does make an excellent Christmas gift. Just put it in some small jam jars with some pretty ribbon and voila!
900g fresh cranberries, washed and spoiled ones removed
1 medium sized beetroot, grated
2 apples, chopped
juice and zest of 2 oranges
2 tsp himalayan salt
2 tsp grated ginger
1 cup of raw honey (approx 300g)
2 tbsp of fermented liquid from another ferment such as sauerkraut or kvass OR 2 probiotic capsules opened and emptied
Put all ingredients apart from the cranberries and beetroot into a blender, blend completely. Then add the cranberries and pulse so they breakdown but there is still some texture. Stir through the beetroot and taste. Add more honey if you require more sweetness.
Put in a large mason jar to ferment or into small jam jars, with lids. Takes around 3 days to ferment, although it depends on the heat so taste it daily.
Once its reached a taste that you like, keep it in the fridge.