Step 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.

Step 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.

Step 3

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

Step 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.

Step 5

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

Step 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.

Step 7

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