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Homemade Cranberry Sauce

Homemade Cranberry Sauce | An Easy Seasonal Ferment

Make homemade cranberry sauce by fermenting fresh cranberries with orange, warming spices, and a little salt. A seasonal treat that is addictive-good!
Prep Time 30 mins
Cook Time 1 min
Fermentation Time 5 d
Total Time 5 d 30 mins
Course Side Dish
Cuisine American
Servings 8
Calories 65 kcal


  • 1-quart mason jar
  • Easy Fermenter, glass fermentation weights, plastic bag with brine, or a plastic lid for jar
  • Glass Bowl
  • Wooden Spoon


  • 1 bag fresh organic cranberries 12 ounces or 3 cups
  • 1/2 cup honey or pure cane sugar
  • 1 tsp sea salt
  • 1 naval orange juice and zest
  • 1 tsp cinnamon
  • 1/2 tsp ground cloves
  • 1/4 tsp nutmeg


  • 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.
Keyword #cranberry, fermentation