Fermented Christmas Cranberries


Red and glistening, fermented cranberries are an eye-catching and cheery addition to any holiday spread. These sweet little treats are tart-free and slightly carbonated once fermented. They look gorgeous piled high on a creamy wheel of brie and make extra special drink garnishes at the bottom of a martini or rocks glass. Garnish them in a festive bowl with some rosemary, and you're in for a picture-perfect party treat.

We found this recipe on Grow Forage Cook Ferment and wanted to make our own wild fermented version with no whey, brine from previous ferments, or starters.

INGREDIENTS 

  • 12 oz bag of cranberries (fresh or defrosted from frozen) 
  • 1 orange, juiced (we used our Kefirko juicer tool)
  • 1/2 tsp Kosher salt 
  • 1/2 tbsp ginger, grated
  • 2 tbsp honey 
  • 1 cinnamon stick
  • 3 cloves
  • 2 cups unchlorinated water  

TOOLS

If you don't have any Masontops tools right now, you can pick up a Masontops Complete Fermentation Kit for 15% off until January 1, 2018 with coupon code "KITMAS". It includes 1x Pickle Packer, x4 Pickle Pebbles, x4 Pickle Pipes and a free recipe book. 

INSTRUCTIONS

  1. Rinse cranberries and remove any hard stems. 
  2. Place in a large bowl and lightly tamp with the Pickle Packer so the cranberries "pop." Note: this is more fun than popping bubble wrap, but don't get too carried away so they remain whole. 
  3. Mix in orange juice, salt, ginger and honey.
  4. Pour into a Mason jar, including the juice at the bottom. 
  5. Slide a cinnamon stick in vertically and place cloves on top. 
  6. Pour in dechlorinated water until the cranberries are completely submerged. Leave approximately 1.5" of head space.
  7. Place your Pickle Pebble into the mouth of the Mason jar, ensuring it's slightly submerged and all of the cranberries are weightbd below it. 
  8. Secure a Pickle Pipe and leave to ferment in a cool, dark place until ready. We recommend tasting after 2 days. Ferment until no longer sour and slightly fizzy. They should be done in around 5 days. 

Pictured above is our Christmas Sauerkraut. Get the recipe here


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