Fermented Cranberry Soda

The shimmer of a glass filled with effervescent pink soda lingers in my memory as one of the most refreshing moments of summer. Fermented Cranberry Soda is a delightful beverage that takes about a week to create and is perfect for those who enjoy slightly fizzy drinks with a unique tartness. The natural fermentation process gives it a lively flavor and refreshing quality.

This recipe is perfect for home fermenters and soda lovers alike. It’s an excellent choice for holiday gatherings or warm-weather picnics. You can make it ahead of time, and once fermented, it can be stored in the fridge for up to four weeks.

Why You’ll Love This Recipe

• The burst of cranberry flavor is incredibly refreshing.
• It’s a naturally fizzy drink without any store-bought carbonation.
• The fermentation gives it a slight tang that enhances the taste.
• You can easily tailor sweetness to your preference.

What You’ll Need

Gather the following ingredients to create this delicious soda.

For the Soda

• 8 cups fresh cranberries
• 2 quarts of water
• 2 1/2 – 3 cups organic pure cane sugar

For the Fermentation

• 1 cup whey (OR 1 cup ginger bug, OR 1-2 quarts brewed water kefir or kombucha)

Note: Whey can be made from yogurt.

Substitutions & Swaps

• Cane sugar can be replaced with honey.
• Use store-bought kombucha for a quicker ferment.
• Substitute any berry for cranberries for a different flavor.

How to Make It

Start crafting your soda by following these simple steps.

Boil

Put the cranberries, water, and sugar into a large soup pot and bring to a boil. Reduce to a simmer until the cranberries soften and burst. You can use the back of your wooden spoon or a potato masher to squish them up.

Strain

Pour the cranberry sugar mixture through a strainer over a gallon jar to strain the cranberry pulp from the sugary cranberry syrup using a fine mesh strainer. Use the back of your wooden spoon to push the liquid through the strainer, spreading the pulp around. The leftover pulp can be blended into a smoothie or stirred into yogurt or soaked oats.

Cool

Let the cranberry syrup cool to lukewarm/room temperature and then stir in your fermenting medium (the whey, ginger bug, or brewed water kefir or kombucha). If using the whey or ginger bug, you’ll have to add water to top off the gallon jar, leaving a couple of inches of headspace.

Transfer

At this point, you can either put a tight lid on your jar to ferment, or transfer to swing top/Grolsch-style bottles to ferment. Leave the soda at room temperature for a few days to a week, checking for taste daily. The rate of fermentation greatly depends on the environment in which you live.

Refrigerate

Once your cranberry soda is the taste and amount of natural carbonation you like, transfer your jar or bottles to the fridge to slow down the fermentation. They will keep in the fridge for 3-4 weeks.

How to Store It

Fridge: 3-4 weeks in airtight containers
Freezer: No, the texture won’t hold up
Reheat: Not applicable for this beverage

Tips for Best Results

• Check the soda daily during the fermentation to monitor flavor development.
• Keep the fermenting vessel in a warm place to speed up fermentation.
• Be cautious of pressure buildup if using jars; flip top bottles work well for this.

Serving Suggestions

• Serve chilled as a refreshing drink during hot afternoons.
• Pair with festive meals during holiday gatherings for a unique beverage.
• Enjoy over ice with a sprig of mint for an elevated look.