Honey-Fermented Cranberries
Honey-Fermented Cranberries
You haven’t lived until you’ve tried honey-fermented cranberries! Generally fresh or raw cranberries really aren’t particularly tasty for me. A person can have them fresh, juiced, cooked, canned or whatever but fermented is where it is at for me!
As with any fermented foods, salt is an important ingredient in the preservation of foods. It slows the fermentation process and helps to preserve nutrient content. I usually will develop a brine even for my sweetened honey cranberries. I will not use as much salt because I prefer my cranberries to be sweet. The ratio I use, is 1 tbsp or even a little less of salt for every quart of water. There are some other things to consider if you are working with vegetables such as making sure there is enough salt to allow mold. However, with this sweetened recipe for cranberries, if you keep the berries in the liquid, you shouldn’t have a problem.
A few things to consider along with the instructions below, is to make sure that you have some type of weight to put on top of the cranberries to keep them under the liquid line. A great product for this, are fermentation weights. You do not have to purchase weights for this, but they are helpful in keeping the cranberries (or vegetables) from popping up from the brine. Sometimes I even use chunks of fruit or vegetable to hold down what I am fermenting. Sometime cabbage or carrots work well. Also, a lemon chunk can work well for this too. But, as you probably figured out, the contents of your ferment will probably take on the taste of what is holding it down. This is why the fermenting weights are so great.
If you do decide to use another item or even household utensil, be sure to NOT use anything stainless to submerge into the liquid. This is important as it could take away some of the probiotic effects of the liquid. It is best to use something glass, like the weights, or ceramic. Once you have the fruit submerged with weights pushing down, cover the liquid snuggly on the jar.
Here is a photo of cranberries just starting to “fizz”. It has been approximately one week.
Every day, you need to “burp” the berries to release some of the pressure and re-tighten.
Once the honey-fermented cranberries start to fiz, (usually after a week), you can taste them to see if they have the desired result. I usually ferment mine almost the entire 4 weeks before I refridgerate. Feel free to experiment!
Some of these instructions below were taken from a great website called Grow Forage Cook Ferment.com.
In her website, she discusses more about the detailed differences between lacto-fermented and honey-fermented cranberries. As I develop this website, I hope to be able to write more on the benefits of fermented foods and all of the detailed differences.
Although all you really need is a mason jar, there are some really great jars that you might find to be easier to use. One of my favorites are the Wreck jars. The great thing about these jars are their ability to seal and are BPA-free even in their seal. They are little more expensive, but fun and easy to use because of their lids.
When the fermented cranberries are at your liking, refrigerate. Eat them plain, in seltzer water, kombucha, kefir water or more!
Delicious fall flavors of fermented cranberries; not just for Thanksgiving!
Equipment/ingredient list:
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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.
Ingredients
3 cups fresh cranberries skins slightly crushed
1" knob ginger sliced
1 cinnamon stick
1 orange juiced
2 cups raw honey or enough to completely cover the cranberries
(optional: substitute part of the honey with maple syrup)
Instructions
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.
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.
Notes
It’s important to use raw honey for this recipe, as it has all of the bacteria and wild yeast that is necessary for fermentation.
The small amount of orange juice will create just enough liquid for fermentation to happen.
It’s a good idea to put a plate underneath the jar during fermentation, as it will likely bubble up and a little bit of honey could possibly drip out.
Prep time: 20
Cook time:
Total time: 30
Servings: 16
Serving size: 2 Tbsp
Meal type: Breakfast, Sidedish, Appetizer, Fermented
Special Equipment needed: Quart Mason Jar, food processor