The sauce keeps for a week, but you can make it last even longer if you feel like giving fermentation a try. To ferment, simply make the recipe, adding in 2 tb kombucha or ginger bug to culture the fermentation (follow the links for instructions on how to make them). Ferment at room temperature for 12 to 24 hours. You could certainly ferment longer, up to 3 days, if you want a more sour sauce. Since I prefer to make sure it stays sweet so it will be more of a crowd pleaser, I just fermented it all day on the counter.
The cranberry sauce is perfectly delicious.
Here's how I make it:
- 12 oz (2 c) fresh or thawed cranberries
- 1 whole organic orange, sliced, unpeeled, seeds removed
- 3/4 c white sugar
Add everything to the food processor and blend until no large chunks are left. Refrigerate right away, or add a spoonful of starter and ferment 12-24 hours at room temperature for a cultured cranberry sauce. Fermenting reduces the sugar content, makes food last a bit longer, and increases digestability. Either way, it's simply delicious.
Simple, fresh ingredients make for great tasting food.
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Raw Orange Cranberry Sauce
4/
5
Oleh
Mellow
19 comments
Write commentsthat sounds good! how do you use it?
ReplyI use it as I would any cranberry sauce, along with the turkey and stuffing and mashed potatoes. It adds color, freshness, and a wonderful flavor to the meal. It's also great on savory sandwiches, or used as a jam replacement.
Replythis is how my family has made holiday cranberries for years....we also add some walnuts in :)
ReplyWow, this sounds so unique but delicious! Thanks for inking up to Healthy 2day Wednesday. Do you think it would work with a sweetener like honey or maple syrup?
ReplyYes, it would definitely work with honey, and maple syrup would probably be delicious as well!
ReplyYum! I love cranberry sauce, and yours looks so much better than the canned version! Thanks for joining the party at One Creative Weekend! I hope you have a great weekend.
ReplyIt IS so much better! Hope you like it too Heidi!
ReplyWhat a great and easy recipe! I've got fridge drawers filled with Band Fundraiser oranges and will make this.
ReplyBookmarked!
This sounds SO good! The perfect combo of sweet and tart! Got it tweeted and pinned, thanks for linking up at Gluten Free Fridays.
ReplyI love cranberry sauce and would love to try this recipe with maple syrup! This would be a great post to share at our Meal Plan Monday link-up at www.modernalternativekitchen.com! Hope to see you there tomorrow!
ReplyThanks Jill, I'll check it out!
ReplyThis looks really good.
ReplyThanks for sharing at the Adorned From Above Blog Hop.
Adorned From Above,
Debi.
The Busy Bee's,
Myrna and Joye.
Your raw cranberry orange sauce sounds delicious and healthy! Thanks for sharing your recipe with the Hearth and Soul Hop.
ReplyMellow, this looks to be the perfect cranberry sauce recipe- I love the fact that it's raw, retaining all that antioxidant goodness!! Thank you so much for sharing this with us at Seasonal Celebration! Be sure to pop by and this Wednesday to see if you have been featured. Rebecca x
ReplyThat looks delicious, Mellow! I should not have looked at your posts before dinner!
ReplyThanks for linking this up to The Creative HomeAcre blog hop. : )
Your recipe is wonderful, and thank you so much for sharing it with Full Plate Thursday. Hope you are staying cool on this hot summers day, enjoy your weekend!
ReplyMiz Helen
I love homemade cranberry sauce! Thanks for sharing this great seasonal recipe on Tuesday Greens!
ReplyNom! I will try this at Christmas!
ReplyThanksgiving wouldn't be right without this sauce!!! I grind the orange and cranberries in my Kitchen Aid grinder. Did 2# of cranberries and 3 oranges with 2 cups sugar and made enough to have some to send home for leftovers! Costco bags are 2#. Never have done fermenting.
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