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Jar of cranberries, cinnamon, ginger, orange and honey fermenting.

Honey Fermented Cranberries

Lanni @preservingtoday
A deliciously sweet seasonal ferment that can be used in dozens of ways. What a fun way to keep your cranberries shelf stable for a year or more!
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Equipment

  • Glass canning jar w/ tight fitting lid Double the size of the amount of cranberries you’re using
  • Parchment paper
  • Toothpick or skewer or you can use a knife or fork, see notes
  • Knife
  • Cutting board

Ingredients
  

  • Fresh cranberries washed, sorted and dried
  • Raw honey enough to cover cranberries
  • Orange Zest and juice only
  • Cinnamon stick
  • Fresh ginger sliced thin

Instructions
 

  • Wash and sort your cranberries, removing any soft or wrinkly ones. Dry them with a towel and add them to your jar, filling it only half way.
    Fresh cranberries
  • Thinly slice an inch or two of ginger and add it to the jar.
    Fresh ginger
  • Zest and juice an orange and add it to the jar.
    Orange
  • Use half to one cinnamon stick and place in the jar as well.
    Cinnamon stick
  • Cover the cranberries with raw, unpasteurized honey to just cover.
    Raw honey
  • Cover the mouth of the jar with parchment paper and screw the lid on tightly.
  • Flip the jar over so honey coats all the cranberries.
  • Check jar every 12 - 24 hours for the first month, give or take.
  • When you check the jar, open the lid to let out any trapped gasses and screw it back on tight. Then flip the jar over. See recipe notes for more detail.

Notes

  • Choose a jar that is twice the size of the cranberries you want to ferment. I intentionally do not include measurements for this recipe, because I don’t use them. I just see how much cranberry I have and choose a bigger jar. Just make sure you have enough honey too.
  • I would use one orange for a quart size jar and 2 for a half gallon.
  • If your honey has crystallized you can warm it gently on a double broiler until it is pourable. Don’t heat it over 90ish degrees! It will kill beneficial yeast, bacteria and enzymes that you need for this recipe.
  • Fermentation happens at room temperature so store the jar somewhere in your kitchen where you can see it and remember to check it daily.
  • After 15 or 30 days you will notice the changes are very slow and there are not any more bubbles, you can then check your ferment less frequently and stop flipping it daily. If I’m not checking it often I leave the lid on looser so that gasses cannot build up.
  • You can store the honey ferment at room temp indefinitely. They will taste best starting about about 30 days to about 8 months, in my opinion.
  • Questions? Leave a comment, I’m happy to help.