Ingredients
for soaking
- 24 ounces fresh cranberries
- 1 cup kombucha (plain, orange, or lemon flavor)
- 2 cups water
for the sauce
- 1 cup orange juice
- 1 cup water
- 1 cup organic sugar
- 2 cinnamon sticks
- 2 orange slices
- 2 slices fresh ginger root
Instructions
- While still in the bag, beat the cranberries slightly to crack them. I like to hit the bag with a rolling pin.
- Rinse the berries well.
- Pour the cranberries into a bowl with the kombucha and water. Stir to combine. Leave it on the counter for 24 hours and stir it occasionally.
- The next day, strain the cranberries and add them to a medium pot. Add the orange juice, water, sugar, orange slices, ginger root, and cinnamon sticks.
- Bring to a simmer; once it simmers for about 3 minutes, remove the orange slices, ginger root, and cinnamon sticks.
- Cook until all of the cranberries have burst and the liquid thickens.
- Remove the pot from heat.
- Let cool completely at room temperature, then transfer to a bowl or jar to chill in the refrigerator. Note that the cranberry sauce will continue to thicken as it cools.
- Store in the fridge for up to two weeks.
