Kombucha is great anytime of year but as the leaves turn and the temperatures drop we find ourselves craving the flavors of the season. We hope you love the warming flavors of our Cranberry Spice Kombucha as much as we do!
It’s that time of year. The leaves are changing, the temps are dropping and I can’t believe we are less than a month away from Thanksgiving! Did you know Wisconsin is the leading producer of cranberries and produces over 50% of the nation’s total crop?! Well, now you do!
We’re lucky to call this great state home and have been seeing tons of cranberries popping up at the farmer’s market this month. Ready for a confession? We’re in our 30s and neither of us can ever remember eating an actual cranberry. Sure, we’ve had cranberry sauce and cranberry juice but the actual fruit? Nope!
That all changed last weekend when we brought a bag home from the market. While cranberries are just fine on their own, I knew they’d be perfect for flavoring kombucha. So to celebrate the season, we have come up with a cranberry spice kombucha recipe for you! This one will take you from now to Thanksgiving and all the way through Christmas. It just tastes like the holidays! Be sure to bring a bottle or two to share around the table!
For this recipe, we put the infusion method of flavoring kombucha to work. In our house, the infusion method means adding flavoring after you finish the first fermentation (1F) but before you bottle for second fermentation (2F). Disclosure: this post contains affiliate links.
To make our cranberry spice kombucha, you’ll need
- 64oz finished unflavored kombucha
- 1 1/2 cups fresh cranberries
- 6 whole cloves
- 2 cinnamon sticks, cracked
- 1″ fresh ginger, peeled and roughly chopped
- glass jar big enough to hold everything
- cloth or coffee filter to cover jar
- rubber band
This recipe is easy to follow. Put the cranberries, cloves, cinnamon sticks and ginger in the jar. Pour in the kombucha and stir it up really good. Cover with a tight weave cloth (a piece of an old t-shirt works great) and secure with a rubber band. Let sit at room temperature for 72 hours.
After 72 hours, stir up the mixture really good again and then strain and enjoy!
If you’re like us and prefer your kombucha on the fizzy side, you’ll need to do a second fermentation (2F). You’ll need four 16oz bottles for this recipe. We use these flip top bottles and they work great. We generally 2F this recipe for 5-7 days* and then move to the refrigerator before drinking.
*We ALWAYS recommend putting glass containers in a box or plastic bin in case of explosion (during the 2F). Not only will an explosion make a huge mess, but could seriously injure someone if they are nearby. Please heed this warning.
Cranberry Spice Kombucha
- 64 ounces finished kombucha
- 1 1/2 cups cranberries halved
- 6 whole cloves
- 2 cinnamon sticks cracked
- 1 inch ginger peeled and roughly chopped
Add cranberries, cloves, cinnamon sticks and ginger to a glass jar
Add the kombucha to the jar
Stir it up really good
Let sit for 72 hours
Strain and enjoy
For a fizzy kombucha, bottle after straining and let stand for an additional 5-7 days before transferring to the refrigerator
>PIN FOR LATER!<
Happy fall and happy kombucha making!