Christmas drinks usually come in two flavours: mulled wine, or a sad orange juice in a plastic cup while everyone else gets the good stuff. If you're not drinking, the options can feel a bit Scrooge.
So here's the fix. Cranberry, orange and a whisper of spice, with enough fizz to feel like a celebration. It looks gorgeous on the table and tastes like Christmas in a glass. Without the arguments. Well, fewer arguments.
Quick look
Makes: about 1 litre (two 500ml bottles)
Second ferment: 2 to 3 days
Skill level: beginner. Easier than assembling a toy on Christmas Eve.
What you need
Cranberries, orange, cinnamon and cloves. Smells like a Christmas market, minus the £8 bratwurst.
- About 850ml of finished plain kombucha from your first ferment
- 100ml of cranberry juice, unsweetened if you can find it, or 60g of fresh or frozen cranberries, crushed
- 2 strips of orange zest, plus 1 tablespoon of the juice
- 2 cloves or a small piece of cinnamon stick (optional)
- Two 500ml swing-top bottles
No first ferment yet? Start with my guide to how to make kombucha at home.
How to make it
- Split the cranberry juice between the bottles, about 50ml each. If you're using whole cranberries, crush them first so they split open.
- Add a strip of orange zest and half the orange juice to each bottle.
- Drop in a clove or a bit of cinnamon if you want it properly festive.
- Top up with kombucha, leaving a 2 to 3cm gap at the top.
- Seal and leave at room temperature for 2 to 3 days.
- Burp once a day over the sink. Ho ho hiss.
- Fridge it when it's fizzy enough, then strain to serve.
Kev's tips
Time it for the big day. Bottle it around three days before Christmas, get it in the fridge on Christmas Eve, and it's ready when the in-laws arrive. Which is more than can be said for you.
Cranberries are sharp. If it's too tart for you, add a splash more orange juice next time.
Go easy on the cloves. Two is plenty. More than that and it tastes like the dentist.
Serve it in your best glasses. Add a few frozen cranberries and a twist of orange peel. Nobody will miss the fizz from France.
What it tastes like
Tart cranberry, bright orange, a hint of warm spice and lively bubbles. It's sharp enough to cut through Christmas dinner, which is no small job. That's three types of potato and a nut roast nobody asked for.
It's also a great homemade gift. A swing-top bottle with a ribbon round it beats another pair of socks. Just tell them to keep it in the fridge and drink it within a few days. Not next Christmas. This one.
Can't be bothered?
It's Christmas. You've got enough on. Put the zester down.
Or build a festive box from our 60+ raw kombuchas.
Before you start
Use strong, pressure-rated bottles, burp them daily and get them in the fridge on time. My guide to kombucha second fermentation covers the safety bits properly, including how to keep the alcohol low.
If anything looks fuzzy or smells wrong, bin it. And homemade kombucha isn't one for pregnant women, young children or anyone who needs to avoid alcohol completely.
Try another flavour
Keep the cosy going with my apple and cinnamon kombucha, or spice things up with ginger.
