Step 1

Smash up the cranberries a bit to burst their skins a bit. You can pulse them in a food processor a couple of times if you wish or use a potato masher.

Step 2

Put the mashed berries into a wide mouth quart sized jar and add the salt, cinnamon stick, cloves, and grated ginger to the jar.

Step 3

Add the brine from another ferment or whey if you have it.

Step 4

Juice the tangerines or orange right into the jar. Use a small strainer for the seeds if need be. Then add the honey or maple syrup.

Step 5

Fill the jar with unchlorinated water, leaving about 1 inch of head space. Cover with a lid and shake to get everything incorporated. Then uncover and put in the fermenting weight.

Step 6

Then put the rubber gasket on the rim, top with the Fermentools lid, and screw it down with a wide mouth jar band. Put the airlock attached to a rubber stopper into the hole in the lid. Make sure the airlock has some water in it.

Step 7

Put the jar in a dark and quiet corner of your kitchen. After about 5-7 days the cranberries should start bubbling. They are ready to eat anytime after that.