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–+ servings

Fermented Cranberry Pomegranate Sauce

Sweet and Tangy, this makes the perfect addition to the Thanksgiving table
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Course: Condiment, Side Dish
Cuisine: American
Keyword: cranberry sauce, fermented cranberry sauce, thanksgiving recipes, thanksgiving side dishes
Prep Time: 20 minutes
Fermenting Time: 2 days
Total Time: 2 days 20 minutes
Servings: 6 people
Pin Recipe
Author: Victoria Herbert

Equipment

  • large glass mason jar (at least a quart)
  • fermentation lid (optional)
  • food processer

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 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon ground clove
  • 1 teaspoon unrefined salt (like sea salt or pink Himalayan salt)
  • filtered water

Instructions

  • 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.

Notes

You can also add a little bit of whey to the sauce before fermenting. 
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