Learn how to make your own cranberry kombucha with oranges and fresh cranberries for a winter-flavored kombucha great for daily drinking, making cocktails, or gifting for the holidays.
Add the water and cranberries to a medium pot. Bring to a boil and reduce heat to a simmer.
Add the cranberry juice, orange juice, and honey. Stir well and simmer until the mixture reduces by about half. This should take about 10-15 minutes.
Remove from heat and let cool.
Add the mixture to kombucha. You can set aside at room temperature for 24-36 hours for a second ferment or refrigerate immediately. Enjoy!
Notes
*This makes 1 ½ cups mixture. Use about 3-4 tablespoons of cranberry-orange mixture per 16 ounces of unflavored kombucha.*I do not strain the mixture because I don’t mind the texture. You can strain if you want or not; the first few glasses of the bottle will likely not have much fruit in it. However, the later glasses probably will since the fruit settles to the bottom.*For reference on making your own kombucha, check out How to Make Kombucha.*For a video on bottling & flavoring, check out this post.*To make using leftover cranberry sauce:
Stir or blend together ½ cup cranberry sauce and 1 cup of cranberry juice, orange juice, or apple juice.