Transform your Thanksgiving table with the tart, sweet, and brilliant flavors of this Orange Spiced Fermented Cranberry Sauce From Scratch.

Orange Spiced & Fermented

Cranberry sauce is a must-have side dish on Thanksgiving; my family’s Thanksgiving is no exception. Seven years ago, I made this recipe for my family to replace the high-fructose corn syrup jelly in a can. I remember sitting down at the table for dinner, and my dad looked at me and said, “You’re making this every year.”

This recipe goes beyond cheap canned cranberry sauce and explores making the perfect Orange Spiced Fermented Cranberry Sauce from scratch. I use fresh organic berries, organic sugar, fresh orange juice, warm spices, and a little fermentation to make it unique.

Adding orange juice and spices to cranberries creates a delicious flavor. The citrusy notes complement the tartness of the cranberries, while cinnamon and ginger add warmth and depth. You can experiment with the ratios of spices to find the perfect balance for your taste. However, I swear by the recipe as written.

How do You Thicken Homemade Cranberry Sauce

The ideal consistency is essential for an excellent cranberry sauce.

Instead of using thickeners, you simmer the sauce over low heat to activate the natural pectin in the cranberries. Simmering with sugar also naturally thickens the sauce. Be patient and simmer it on low to give it time to reduce and intensify in flavor.

How to Take the Bitterness Out of Cranberry Sauce

Balancing bitterness is key to creating delicious cranberry sauce. That’s why it is necessary to add sugar. Honey or maple syrup can work, but I think organic cane sugar works the best. You also add acidity and sweetness with the orange juice, and that balances out the flavor.

If you want honey or maple syrup, sub evenly for the sugar. Taste and add more as you go to make sure it’s sweet enough to balance the bitterness.

I have another trick to lessening the bitterness too, fermenting the cranberries overnight.

Fermenting Cranberries Before Cooking

I always lightly ferment my cranberries before cooking them into the sauce. The fermentation process is very simple.

I like to crush the berries a little bit, then add them to a bowl with kombucha and water. Anytime I pass by the bowl of soaking cranberries, I stir it. I let them ferment overnight for 24 hours. Then, I rinse the cranberries and use them in the recipe. (All of these directions are in the recipe card below).

fresh cranberries in a mixture of kombucha and water for fermentation.

How Long Is Homemade Cranberry Sauce Good For?

Freshness is essential when it comes to cranberry sauce. Luckily, it’s naturally acidic. When stored in an airtight container in the refrigerator, homemade cranberry sauce can last up to two weeks.

dark red cranberry sauce in a clear glass weck jar, ready for refrigerated storage.

Can I Freeze Homemade Cranberry Sauce?

You can prep even earlier for Thanksgiving or extend the life of your sauce by freezing it for future use. Allow the sauce to cool completely before transferring it to freezer-safe containers, leaving room for expansion, then freeze. When you’re ready to enjoy it, thaw it in the refrigerator overnight.

In conclusion, making this recipe from scratch is delicious, nutritious, and rewarding. This side dish is an impressive, real-food addition to any holiday spread.