These fermented cranberries are the perfect way to get some gut healthy probiotics into your diet for the holidays! Made with fresh cranberries, orange, ginger, honey, cinnamon and cloves, lacto-fermented cranberries are delicious and so easy to make.
Smash up the cranberries a bit to burst their skins a bit. You can pulse them in a food processor a couple of times if you wish or use a potato masher.
Put the mashed berries into a wide mouth quart sized jar and add the salt, cinnamon stick, cloves, and grated ginger to the jar.
Add the brine from another ferment or whey if you have it.
Juice the tangerines or orange right into the jar. Use a small strainer for the seeds if need be. Then add the honey or maple syrup.
Fill the jar with unchlorinated water, leaving about 1 inch of head space. Cover with a lid and shake to get everything incorporated. Then uncover and put in the fermenting weight.
Then put the rubber gasket on the rim, top with the Fermentools lid, and screw it down with a wide mouth jar band. Put the airlock attached to a rubber stopper into the hole in the lid. Make sure the airlock has some water in it.
Put the jar in a dark and quiet corner of your kitchen. After about 5-7 days the cranberries should start bubbling. They are ready to eat anytime after that.
This recipe is for Lacto-Fermented Cranberries in brine. If you’re looking for my popular recipe for fermenting cranberries in honey, you can find it here: Fermented Honey Cranberries
Any kind of weight will work for veggie ferments, like a clean rock or a zip top bag full of water.
You don’t need to use an airlock for your ferments, covering the jar with a clean towel works just fine, but it can be helpful in preventing mold.
To serve, drizzle honey or maple syrup at the table for a touch more sweetness and a gorgeous presentation.