Probiotic Cranberry Sauce Recipe

A roller coaster for your taste buds


Probiotic cranberry sauce

Happy Thanksgiving week everyone! The countdown and excitement begins as I’m daydreaming of gravy and stuffing and cranberry sauce. Until a few years ago, I would never even look at cranberry sauce. It legit looked disgusting–a can-shaped blob of pinkish, red gelatinous something or other. UNTIL my roommate in college came home with some leftover cranberry sauce that had REAL cranberries. Life changer. This stuff was tart and sweet and even looked beautiful, with chunks of cranberries marinating in its juices, reduced with sugar and cinnamon and clove. Now I look forward to the stuff every year. And, of course, why not try fermenting the cranberries to increase their nutritional value, adding probiotics, enzymes, and antioxidants! Fermentation is a natural preservation method, so it allows the leftovers to be good for two months or so in the fridge.

how to make cranberry sauce

This is great to make ahead of time, too. It is one less thing you’ll have to do on Thanksgiving morning! Any flavors you associate with cranberries are fair game to throw in with this ferment: oranges, cinnamon, clove, cayenne, nutmeg, brown sugar, maple syrup, honey, apples, ginger, raisins, brandy, etc. I wouldn’t do all of these together but definitely pick a few sweet and spice elements and go for it. You can leave the cranberries whole for a more robust condiment (which may take longer to ferment), or you can choose to puree them to make more of a sauce/jam. I prefer to do somewhat of a chunky puree, like a chunky cranberry jam. This makes for better leftovers in my opinion. Whenever you are longing for thanksgiving, you can bust out your jar and spread it on some toast–bringing you right back to thanksgiving day (minus the endless pile of dishes :) )

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  • Fresh Cranberries: The main tart ingredient in this recipe.
  • Minced Garlic: You can use fresh or frozen Strawberries. You’ll need 2-3 strawberries, quartered or pureed, per 16 fl oz bottle of water kefir.
  • Orange Juice: can substitute apple cider, or apple juice.
  • Water Kefir: Can substitute whey, liquid from another ferment, or filtered water.
  • Ground Cinnamon: A sweet woody flavor.
  • Ground Clove: Can slowly add more but a little goes a long way.
  • Cayenne Pepper: 1 tsp gives it a pretty good kick.
  • Honey: Can substitute maple syrup.
  • Salt


Probiotic Cranberry Sauce Recipe

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Recipe by Fermentaholics Course: Cranberry Sauce, ProbioticCuisine: Cranberry SauceDifficulty: Easy

16 FL Oz Bottles



Prep time



Second Fermentation

1-3 Days

This Cranberry Sauce Recipe makes 1 Quart and lasts for up to 2 months in the fridge.


  • 6 Cups Fresh Cranberries

  • 1 TBSP Minced Garlic

  • 1/3 Cup Orange Juice

  • 1/2 Cup Water Kefir

  • 1 TSP Ground Cinnamon

  • 1/8 TSP Ground Clove

  • 1/2-1 TSP Cayenne Pepper

  • 1/2 Cup Honey

  • 1 TSP Salt

  • Measuring Spoons

  • Blender

  • Quart Sized Mason Jar


  • Take about half of the cranberries, and add them to the blender while it is running to give them a rough chop. Remove the cranberries from the blender and place them aside.
  • Throw the other half of the cranberries into the blender with the rest of the ingredients and blend until pureed.
  • Combine the pureed mixture with the roughly chopped cranberries. Mix well.
  • Add mixture to a quart-sized mason jar and jiggle it to try and get all the air bubbles out. Place lid on jar.
  • Keep it on the counter for 48 hours. It is best to put it on a plate to catch overflow if it occurs. You can go longer than 48 hours if you’d like, just taste it and decide.
  • It should be bubbly and frothy! Throw it in the fridge to halt the fermentation. Serve on Thanksgiving along with your spread.
  • For leftovers, you can use it as a jam or even use it to flavor your kombucha or water kefir.


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