Put the cranberries in a food processor. Pulse repeatedly until they are evenly diced and minced, with no whole berries left and no puree forming. Transfer them to a large glass or ceramic bowl.

Add the filtered water, figs, raisins, raw honey, mineral salt, cinnamon, orange juice and zest, lemon juice and zest, and cloves to the processor. Pulse until the dried fruit is chopped small and the mixture is thick but still textured, not smooth.

Scrape the fig-citrus mixture into the bowl with the minced cranberries. Stir in exactly 1/4 cup of either completed homemade vegetable-ferment brine or homemade cultured whey until the color and moisture are even throughout.

Pack the sauce firmly into one or more clean wide-mouth fermentation jars. Leave about 2 inches of headspace. Press out air pockets, place a glass fermentation weight over the fruit, and make sure a thin layer of liquid sits above the weight with every solid submerged. Wipe the rim clean and fit an airlock or self-venting pressure-aware closure.

Keep the closed jar at room temperature out of direct sunlight for 3 to 5 days. Do not routinely open or burp an airlocked jar. Look through the glass for slight bubbling and an evenly moistened ruby mixture; use the fermentation window rather than a fixed clock alone.

At the chosen endpoint within the 3-to-5-day window, remove the airlock once, check for a clean bright-tart fruit aroma and pleasantly tart flavor, replace it with a plain storage lid, and refrigerate. Keep chilled and use within 1 month.