Cranberry Kombucha

Cranberry kombucha is here to boost your gut microbiome with a bright and delightful taste fermented with cranberry orange syrup!

Course Drinks

Cuisine American

Prep Time 15

Fermenting Time 4

Total Time 4 15

Servings servings

Calories 163kcal

Put the cranberries, water, cane sugar, orange juice, and orange peel in a medium-sized pot. Stir well.
Bring to a simmer on medium heat, stirring occasionally.
Cover the pot with a lid, turn the heat down to low, and continue to simmer the cranberries for 5 to 7 minutes. Leave covered.
Remove the pot from the heat and gently mash the cranberries with a potato masher. Cover.
Let the cranberry syrup rest and infuse for 15 minutes.
Strain the cranberry syrup into a mason jar using a funnel, a mesh sieve, and a cheesecloth.
Gently press the cranberry pulp with the back of a large spoon to release the juices. Remove the pulp from the cheesecloth and set aside.
Once all the cranberry mixture is strained, you should have about 2 cups of cranberry syrup.

Pour 7 cups of fermented kombucha into a large pitcher. Add the cranberry syrup to the pitcher and mix well.
Use a funnel to pour the cranberry kombucha into swing top bottles, then close the lids. Make sure to leave enough headspace (about 1-2 inches) for carbonation to build.
Place the bottles out of direct sunlight for 2-3 days to complete the second fermentation process.
Once the kombucha has reached the desired amount of carbonation, place the bottles in the refrigerator to slow the process and chill the kombucha before serving.

The kombucha will eat up some of the sugar during the second fermentation process, but if you prefer a less sweet drink, you can decrease the sugar in the cranberry syrup to ½-¾ cup.
The leftover cranberry pulp can be blended on high with 1-2 tablespoons of water to create a simple cranberry refrigerator jam that tastes delicious on yogurt or ice cream! Cranberries naturally contain lots of fruit pectin, so the “jam” is thick and sets up nicely in the refrigerator.
The second fermentation process will take a few days. The process can go much faster in warmer temperatures than in cooler temperatures. Check the bottles daily for carbonation by popping the lids to see if bubbles race to the top. This will also release pressure to ensure you don’t have any explosions in your pantry.
Remember to close the lids back tightly to keep the carbonation from escaping.
If you prefer to slow down the second fermentation process, place the bottles directly in the refrigerator to chill.

Serving: 1cup | Calories: 163kcal