First, we need to sort and break up the cranberries.
Rinse your cranberries in a colander and allow to drain. Then, sort through the berries, removing any cranberries that are soft.
Chop and Mix: Add the chopped/mashed cranberries to the glass bowl. Fermentation is best made in glass dishes and stirred with wooden utensils. This keeps unwanted elements like plastic BPA from your ferments.
Chop and add the remainder of the ingredients to the bowl and stir together with your wooden spoon.
Pour the mixture into your glass mason jar. Stir again and pack the jar to remove any air bubbles.
Then, the ferment needs to be covered in a way that allows the CO2 to escape while not allowing contaminants into the mixture. I use plastic caps made especially for mason jars or the Easy Fermenter, see below.
Set the jar at room temperature in a location free of direct sunlight.
PREVENT MOLD BY STIRRING: you can mix this daily to eliminate the risk of mold growing on top of the ferment. Beginners often have this concern.
Taste after 5 days to begin gauging the level of sour/tanginess you desire. When you have the flavor you enjoy, refrigerate.
The longer the ferment sits, the more the flavors will mature and mingle. I would leave at least 2 weeks for refrigeration, but it is ready after 5 days.
The cranberry sauce has a one-year shelf life once refrigerated, but I bet it won’t last that long!
Serving Suggestions: this homemade cranberry sauce can be used just like any other version of cranberry sauce, as a side or a sandwich condiment.