Cranberry sauce remains a traditional dish present at most Thanksgiving and Christmas tables. Rich in vitamin C, cranberries have been found very beneficial in cases of urinary tract infections. Due to their abundance of great proanthocyanidins, these berries, native to marshlands, support wound healing. Additionally they improve circulation making them helpful in strengthening arteries, veins and capillaries. Lacto-fermented cranberry sauce is a delicious way to enjoy this traditional dish at any holiday meal.
Lacto-fermentation of this tasty tart chutney offers food for the microbiome. Lacto-fermenting also allows it to be stored in the refrigerator for up to two months. Preparing this sauce before Thanksgiving will allow you to have it on hand through the holiday season. For smaller quantities, divide this recipe into thirds.
Cranberry Sauce Recipe
- 6 cups fresh organic cranberries (frozen, if fresh not available fresh)
- 6 organic dried figs, chopped
- 2 cups organic raisins
- 1 cup purified water
- 1 organic yellow onion, diced
- 3 tablespoons fresh ginger, grated
- 1 ½ teaspoons dried thyme (or 2 teaspoons fresh thyme)
- 1 cup balsamic vinegar
- 6 tablespoons raw honey
- 6 tablespoons homemade whey or kombucha
- 3 teaspoons Celtic sea salt
- 4 pint Mason jars
- Combine all ingredients except raw honey, whey or kombucha and Celtic sea salt in a large pot. Bring to a boil over medium-high heat. Reduce heat and simmer, uncovered, about 30 minutes, until slightly thick.
- Remove from heat, add raw honey and Celtic sea salt and cool to room temperature. Meanwhile, sterilize four 16-ounce (pint) jars.
- When chutney is cool, divide among jars, leaving one to two inches headroom.
- Stir one tablespoon of whey or kombucha into each jar and cap securely. And then ferment at room temperature for two days before refrigerating.