1 bag whole cranberries
1 clementine, blood orange or naval halved
1 cup cane sugar
Place all ingredients in saucepan and cover with water by 1 inch. Bring to a low boil to dissolve sugar. Mash the cranberries and orange together with a potato masher. Low boil for 3 minutes, stirring to prevent scorching. Strain off liquid and discard the pulp, (or feed to your awesome chickens, pigs, ducks, turkeys etc). Wait for liquid to cool and add 1/8-1/4 cup cranberry liquid to each pint of water kefir. Follow with second ferment of 2 -4 days on counter at 68-74 degrees. Refrigerate once it is fizzy.