Fermented Cranberries
The first year I made these, I thought no one would eat them and now they are requested every fall. This recipe comes straight from Grow, Forage, Cook, Ferment. I love her work and you should go buy her book. This is so easy, except for catching the cranberries to smoosh them!
3 cups fresh cranberries skins slightly crushed
1″ knob ginger sliced
1 cinnamon stick
1 orange juiced
Honey to cover the cranberries all the way.
Fermentation weight is also useful.
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.
Put on fermentation 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.
Store in a cool place for many months or even a year or more.
