Honey Fermented Cranberries
Preserved cooking illustration

Honey Fermented Cranberries

Honey Fermented Cranberries

Honey Fermented Cranberries

The perfect probiotic addition to your Thanksgiving Table.

INGREDIENTS

~2 cups raw honey or enough to completely cover the cranberries

3 cups fresh cranberries

1" piece of organic ginger, sliced or minced

1 cinnamon stick

1 orange, juiced and zested

Pierce the skins of the cranberries to release some of their juices using a paring knife. Place the pierced cranberries, ginger, cinnamon stick and zest into a quart-sized mason jar. Stir the honey into the orange juice, so that it forms one uniform syrupy liquid. Then pour to cover the cranberries completely. As the cranberries ferment, it can bubble up a bit, so make sure to leave a little head space from the to of the jar.

Cover jar with a loose lid and ferment at room temperature for 2-6 weeks. Stir the ferment every couple of days or use a fermentation weight to keep the cranberries submerged. The honey will turn a red, and become slightly more liquid as it ferments. The cranberries will shrivel slightly. After a month, store in a cool place or refrigerate.

Enjoy with your Thanksgiving Dinner or use to make a fresh chutney!

Please use these recipes and information as guidance for your home fermenting endeavors. This is not medical advice nor should it replace the advice of a health care professional. Fermented foods often have a sour but clean aroma and flavor. Never consume anything that smells or tastes unpleasant. Preserved does not take responsibility for your own success and/or failures in fermentation. We have made our best effort to share up-to-date and safe techniques. However, the risks of cooking and fermenting are inherent. You are responsible for the results of your efforts and the safety of your own food in your particular location and kitchen. Thank you for your interest in preserving a closer connection to your food.