fermented cranberries

These honey fermented cranberries are a healthy, colorful, and delicious fermented recipe that is perfect for your Thanksgiving or holiday dinner. Fermented honey cranberries are made from nourishing real food ingredients, and are a wonderful recipe for gut health.

Fermented Honey Cranberries

cranberries (skins slightly crushed)

1" knob ginger (sliced)

cinnamon

orange (juiced)

raw honey (or enough to completely cover the cranberries)

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.

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Learn how to make delicious fermented honey cranberries for a special treat!

These fermented cranberries are the perfect way to get some gut healthy probiotics into your diet for the holidays! Made with fresh cranberries, orange, ginger, honey, cinnamon and cloves, lacto-fermented cranberries are delicious and so easy to make.

Fermented Cranberries

cranberries

tangerines, juice only (or 1 orange)

ginger

Tbsp raw honey (or maple syrup)

Tbsp brine from another ferment (or whey, optional)

salt (non-iodized)

cloves

water

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.&nbsp;

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

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

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.

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.

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.

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.

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Fermented Honey Cranberries

Fermented Cranberries

Top 2 fermented cranberries recipes from across the web

The most viewed fermented cranberries recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Fermented Honey Cranberries

Fermented Cranberries

The most viewed fermented cranberries recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine