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!
*This makes 1 1/2 cups mixture. Use about 1/4 cup cranberry-orange mixture per 12 ounces.*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.*To make using leftover cranberry sauce:
Stir or blend together 1/2 cup cranberry sauce and 1 cup of cranberry juice, orange juice, or apple juice.
Use 1/4 cup mixture per 12 ounces of kombucha.
Recipe from Living Well Kitchen https://blog.memeinge.com/cranberry-orange-kombucha/