Lacto-Fermented Cranberry Sauce/Jelly

Fermented Berries
May 23, 2013
Cultured Carrots
May 23, 2013

Lacto-Fermented Cranberry Sauce/Jelly

IMG_3849Recipe by Betsy Hicks

  • 3 cups of fresh cranberries (about 1 bag)
  • 1/2 cup of pecans
  • 1/2 cup of honey
  • 1/3 cup beet kvass or 2 tablespoons of sauerkraut juice
  • 1/2 cup of orange juice (preferably fresh squeezed)
  • 1/2 teaspoon of cinnamon
  • small pinch of ground cloves
  • 1 cup of orange pieces (no seeds)
  • juice from 1 lemon or lime
  • 1/2 cup of currants or raisins
  • 1 packet gelatin (optional  if wanting more of a jelly)


Pulse all, except raisins, in food processor to desired consistency.  Stir in raisins. Ferment 48 hours with dishcloth covering it, then seal with lid, and refrigerate.

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