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, whether fermented or not. 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
2tb kombucha or soda starter, if fermenting
I use light sugar just because a darker sugar makes the sauce turn out brown, but it has a gorgeous red color with the light colored sugar.
Add everything to the food processor and blend until no large chunks are left. Refrigerate right away, or 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/ 5Oleh Mellow De Tray