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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.
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.
Place the lid securely on the jar, then give it a few turns to coat all of the cranberries in the honey.
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.
Within a few days to a week you will begin to see small bubbles forming in the honey.
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.
Store in a cool place for many months or even a year or more.