Fermented Cranberry Pomegranate Sauce

Jump to Recipe

This post contains affiliate links. This means I earn a small commission at no cost to you. You can view my affiliate disclosure here.

As a kid, I had two different cranberry sauce experiences. On my dad's side of the family, we always had the canned jello cranberry sauce proudly displayed on a small, decorative serving platter. Of course, the ridges from the can were a part of the experience. I think many other Americans have a fondness for this Thanksgiving tradition.

Thanksgiving with my mom's family was a little different. My grandmother likes to make a lot of her food from scratch. The pumpkin pie was made from pie pumpkins, the stuffing was made from stale bread, and the cranberry sauce was homemade as well. And my grandmother often didn't make everything herself. She usually invited us grandchildren to help in the kitchen.

While both experiences were delicious, I have found now as a mother myself, I really enjoy preparing food for my family. On Thanksgiving day, I have to be careful that I don't overdo myself trying to make every single dish. The nice thing, however, is that you can make this fermented cranberry pomegranate sauce ahead of time. You actually should plan to make this sauce at least two days ahead of time because it takes around 48 hours to ferment.

Ingredients:

8 oz fresh cranberries preferably organic

seeds from a whole pomegranate preferably organic

zest and juice from a medium orange preferably organic

½ cup raw unfiltered honey preferably organic

1 tsp ground cinnamon

1 tsp ground ginger

1 tsp ground clove

1 tsp unrefined salt (like sea salt or pink Himalayan salt)

filtered water

How to Make Fermented Cranberry Pomegranate Sauce:

In a food processor, blend the cranberries to desired consistency. You can also crush the cranberries as well. Set aside.

In a large mason jar, pour in the cranberries, pomegranate seeds, orange juice, orange zest, honey, salt, and spices.

If needed, add filtered water to desired consistency.

Stir the sauce until it comes together then place the lid on the jar.

Let the jar sit in a cool, dark place for 48 hours before transferring to the fridge.

The sauce will be good in the fridge for 2-3 months.

If you make this recipe, be sure to leave me a star rating and a comment below. Share what you made and tag me on Instagram @keepingitholistic! For more scratch-made recipes and natural living tips, subscribe to my newsletter and follow me on YouTube and Instagram!

📖 Recipe