3 cups fresh or frozen cranberries, measured out; or 12 ounces (340) grams, if weighed

1 orange zest of; then juiced

4 tablespoons maple syrup

3-5 slices of candied ginger,, slivered

1 cinnamon stick

1 teaspoon whole cloves

1 tablespoon (15 ml) salt dissolved in 2 cups (480 ml) water for brine

Place cranberries in mixing bowl and use a potato masher or kraut pounder to smash the cranberries a bit to break their skins.

Add remaining ingredients (except brine) to your bowl and mix well.

PACK the mixed ingredients into a wide-mouth quart (liter) jar, to about ½ inch below the threads. Do not overpack your jar. Once fermentation starts, those little microbes like plenty of space. 

Gently press the mixture down to compress them.

Pour the brine over the mixture covering the mixture by one inch.

Place your weight and airlock lid on.

Place in a shallow bowl on your kitchen counter, out of direct sunlight to ferment for 7-21 days. As it ferments the color dulls. You see bubbles rising to the surface during the first few days.

When taste is to your liking – they will be a bit sour, add the fermentation length to your label and place in your refrigerator where it can last for up to 6 months. The tart flavor will have mellowed and they will be pleasantly fizzy.

Serving these at a get together are a fun way to Wow! your guests. For a gorgeous presentation, place in a decorative bowl, then drizzle with a bit of maple syrup or honey. Include some toothpicks for guests to piece one with and then pop into their mouth.