How to Make Fermented Cranberries!
Have you ever cleaned out your freezer and found things in there that you should really just use already? I found a bag of frozen fresh cranberries hiding out in my freezer, and I decided I'd just go ahead and ferment them! The reason I decided to ferment my old cranberries is because 1) it's not Thanksgiving or Fall, and I just didn't feel like a cranberry sauce deal; and 2) I just wanted to see how it would go! PLUS, fermented foods are GREAT for your gut! So here's how I fermented my cranberries and also how I used these red beauties.
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How to Make Fermented Cranberries
Ingredients for Making Fermented Cranberries
1) One bag of fresh or frozen cranberries
2) Sea Salt
3) Juice from 1 squeezed lemon or orange
4) Optional: Spices, such as Cinnamon Chips, Cloves, etc.
Step 1) Since my cranberries were frozen, I put them in a colander and let them defrost. If you're using a fresh bag, you can skip this step. Rinse them well!
Step 2) Crush them up. You can use a large fork, a sauerkraut masher, or even a potato masher. You want to try to bust most of them up a bit to allow the juices out and to help them ferment better as the brine will soak into them more easily.
Step 3) Place them in a wide mouthed Mason jar or other fermenting vessel. My favorite thing to use when I ferment smaller amounts is a pint or quart Mason jar.
Step 4) Squeeze the juice of a lemon into the jar---or you can use an orange.
Step 5) Add some Cinnamon Chips and Clove Buds if you like.
Step 6) Add about 1/2 tablespoon up to 1 tablespoon of sea salt. I like a little less salt, personally, and I have found my smaller ferments still do just fine!
Step 7) Fill up the rest of the way to within one inch of the top of the jar with distilled water. Since we are on a well, I just use our well water.
Step 8) Place your weight on top of the cranberries, making sure they are all under the liquid.
Step 9) Now put on your airlock system. For Mason jars, my favorites are these silicone "nipple" types, but you can also purchase lids with an actual airlock that will fit on a Mason jar. Alternatively, you can simply use a regular lid---if you do this, you will HAVE to "burp" your fermenting jar once or twice a day to allow the gases to escape!
Step 10) After you feel they have fermented long enough (I let mine go about 2 to 3 weeks on my counter), it's time to test them out!
Step 11) Enjoy!
Hey! If you liked this article on fermenting cranberries, you may also enjoy this Russian Tomato Recipe, this Sauerkraut Recipe, and How to Ferment Lemons! For more articles, just search "fermentation" and even more will come up!
How Do Fermented Cranberries Taste, You Wonder?
Well, I was pleasantly surprised! You know how cranberries are usually super tart? To the point where you can't really eat them? These fermented cranberries are MUCH more mild. They are slightly salty, and not sweet. Since I like my cranberries a little tiny bit sweet, I added some Lemon Infused Honey, and MMMmmmmm! So, So Good!
I hope you enjoyed this cranberry article as much as I enjoyed experimenting and writing it for you! :-) If you haven't yet, I'd sure love if you signed up to receive our bi-weekly newsletter so you'll never miss a thing! Oh! When you do, you'll receive a free gift from me: My eBook on How to Use Herbs to Relax in the Evening!
Hugs & Self-Reliance!
P.S. I LOVE your comments! Have you ever fermented cranberries or anything else? I'd love to know!