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3 cups fresh cranberries (skins slightly crushed)

1" knob ginger (sliced)

1 cinnamon stick

1 orange (juiced)

2 cups raw honey (or enough to completely cover the cranberries)

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1. Break the skins of the cranberries to release some of their juices by either piercing the skins with the tines of a fork, or gently pulsing in a food processor.

2. Place the bruised cranberries into a quart-sized mason jar. Add the ginger slices, cinnamon stick and orange juice and stir. Then pour in enough raw honey to cover the cranberries.

3. Place the lid securely on the jar, then give it a few turns to coat all of the cranberries in the honey.

4. Loosen the lid, then place the jar into a dark place to ferment. Every few days, tighten the lid, give the jar a few turns, then re-loosen the lid.

5. Within a few days to a week you will begin to see small bubbles forming in the honey.

6. The honey cranberries will ferment for a month or more, but you can eat them at any time. The honey will turn a red color, and will become more runny as time goes on. The cranberries will start to lose some of their tartness, and will become a bit more wrinkled.

7. Store in a cool place for many months or even a year or more.

Note:

USING FERMENTED HONEY CRANBERRIES

You can serve and eat these delicious fermented honey cranberries as is, or you can try putting them in a food processor to grind them up into more of a cranberry sauce.

fermented honey cranberries in a jar with a wooden spoon

If you are concerned about botulism, which is very rare in this type of ferment, use a pH test strip. Botulism spores can’t reproduce with a pH of less than 4.6. Honey is usually around 3.9, but that can vary between brands. Cranberries are also highly acidic.

If the pH is too high, add a splash of raw apple cider vinegar to add more acidity and retest. This is generally not needed, but I do want to mention it to ease any worries.