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–+ servings
a photo of a glass and a bottle of Fermented Festive Fruit Punch

Fermented Festive Fruit Punch

This Fermented Festive Fruit Punch is a fun and fizzy drink that’s perfect for the holiday season! Made with fresh cranberries, apples, citrus, and warming spices like cinnamon and cloves, it’s packed with festive flavours and a light, natural sparkle from wild fermentation. We used our Namawell J2 juicer to make the cranberry and apple juice - it’s the best juicer we’ve used and we absolutely love it! Use code HAPPYPEAR10 for 10% off!

Takes 6 days 15 minutes

Serves 4

Ingredients
 

For the fermented punch:

  • Fresh Cranberries: 200g 2 cups
  • 4 Apples medium sweet variety like Fuji or Honeycrisp)
  • 2 Oranges unwaxed, organic
  • 1 Lemon unwaxed, organic
  • Fresh Ginger: 10g 1-inch piece, peeled
  • 2 tablespoons of brown sugar
  • 3 cinnamon sticks
  • 1 tsp whole Cloves
  • 1 tsp Star Anise

To serve:

  • 1 tbsp white sugar
  • 1 tbsp orange zest

Instructions
 

Juice the Ingredients:

  • Feed the cranberries and apples, through your Namawell J2 juicer.

Transfer to Fermentation Vessel:

  • Pour the juice into a sterilized glass jar, leaving at least 1-2 inches of headspace for bubbling.
  • Optional: Add a few slices of citrus fruit, ginger, cinnamon sticks, star anise and cloves to the jar to enhance the aromatic notes. We recommend using organic, unwaxed citrus fruit, as we want to preserve the wild yeast on the outer skin of the fruit which kickstarts the fermentation process.

Kickstart Fermentation:

  • Cover the jar with a cheesecloth or a loose-fitting lid to allow wild yeast and bacteria from the environment to interact with the juice.
  • Place the jar in a warm, dark place (around 18-24°C / 65-75°F) for 2-4 days

Monitor the Fermentation:

  • Look for small bubbles and a slight tangy aroma, indicating fermentation is active.
  • Taste daily to avoid over-fermentation; you want it lightly fizzy and tangy, not overly sour.

Strain and Bottle:

  • Strain the fermented juice into airtight bottles to remove ginger and apple pieces.
  • Seal tightly and allow it to ferment for an additional 2-5 days at room temperature for carbonation. Ensure to burp each day to prevent a build up of excess carbonation, this simply means open the lid and close it for a second each day!
  • Refrigerate to stop fermentation and retain fizz.

Serve

  • Serve over ice in a tall glass.
  • Garnish with a sugar rim by mixing orange zest & sugar and rolling the rim of the glass in the sugar mixture. Garnish with a slice of orange and cinnamon stick
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