12-MONTH FERMENTATION CHALLENGE: Month #11 – HONEY FERMENTED CRANBERRIES / HOW TO FERMENT CRANBERRIES
Are you ready to make the most delicious cranberry sauce ever in under 5 minutes? Add a few cups of cranberries to a jar, pour in some honey and spices and you’re done! Now all you have to do is wait while the honey, beneficial bacteria, and berries do their fermenting work. These scrumptious honey fermented cranberries are the perfect gut-healthy treat to add to your holiday dinner. In fact, you may never make regular cranberry sauce again.
Personally, I’ve never liked cranberry sauce. Every Christmas I add about a teaspoon to my plate out of respect for tradition. But when I discovered you could ferment fruit in honey, I had to try it as part of this fermentation challenge. It turns out honey ferments are the absolute easiest method of fermenting so I should have started (and not ended) with this ferment. Doh!
How to Make Honey Fermented Cranberries – 3 Ways!
Since this was my first attempt at fermenting in honey, I decided to experiment. First, I fermented the cranberries using only honey, then I tried a spiced version, and finally, I made a cranberry-orange recipe. Spoiler alert: My favorite was the spiced cranberry sauce with cinnamon, cloves, and ginger. Absolutely delicious!
Jump to the recipes:
#1. Honey Fermented Cranberries (using whole berries)
This was my first experiment fermenting cranberries in honey. I used whole berries and kept the ingredients simple – honey and cranberries. But, I found it too bland for my liking. I enjoyed the spiced and orange versions more. I also found it way too time-consuming to puncture each individual berry. I prefer to make a relish or sauce-type cranberry ferment that I can blend in my Vitamix.
#2. Honey Orange Fermented Cranberry Sauce
This was my second experiment fermenting cranberries in honey and it was a delicious success. However, you can also try the spiced version below if you don’t like the taste of orange in your cranberry sauce.
#3. Spiced Honey Fermented Cranberry Sauce
This was my third experiment fermenting cranberries in honey and it was absolutely perfect. It was definitely my favorite of the three recipes.
What is a honey ferment?
As a beekeeper, I consider honey to be a magical sweetener made by my little fairy bees. It is used to treat wounds, infections and bolster the immune system. Thanks to a special enzyme created by the bees that lowers honey’s pH and suppresses bacterial growth, it doesn’t have a best before date. Its shelf life is basically “FOREVER”. In fact, honey, and objects immersed in honey, have been preserved for centuries.
But, the puzzling question is, how can you possibly use honey to ferment anything? Won’t raw honey’s anti-bacterial agents kill any beneficial organisms? The key is to add water to honey, which dilutes its antimicrobial properties. So, by adding berries and juice to this ferment, the naturally occurring wild yeasts and beneficial bacteria are allowed to take over. The result is a honey cranberry probiotic powerhouse full of beneficial lactic acid bacteria.
Normally, fermenting fruit is a tricky business due to its high sugar content. Fruit ferments have a tendency to spoil quickly and turn alcoholic, as a result of the yeasts consuming the sugars. Honey solves this problem! Unlike other fermented foods, such as fruit or vegetables, honey ferments do not immediately become alcoholic. It is extremely easy to ferment all kinds of fruit in honey including cranberries!
Why should I ferment cranberries?
Honey ferments are the easiest to make
It turns out honey ferments are the easiest ferment to make so I should have started (not ended) this fermentation challenge with honey. Doh!
Fermented cranberries are tastier
I’ve never liked cranberry sauce. Every Christmas I add about a teaspoon (maybe less!) to my plate out of respect for tradition. But this holiday season I’m planning on having a lot more than a smidgen of cranberry sauce. You’ll find me loading up my plate with these sweet, probiotic, and delicious ruby red gems.
Honey fermented cranberries are healthier
Honey is a great source of antioxidants and has many medicinal properties including the ability to soothe sore throats. But fermented honey is even more potent. This ferment is rich in beneficial bacteria.
You may have heard that fermenting turns your food into natural probiotics. So, instead of popping a probiotic pill, you can eat fermented foods, which, according to Dr. Joseph Mercola of Mercola.com, actually contain 100 times more probiotics than a pricey supplement. In fact, one serving of fermented foods contains 1.5 billion to 10 trillion colony-forming units of bacteria compared to 50 million to 10 billion per pill.
One quick search on the Internet will result in tonnes of information on the health benefits of probiotics from boosting your immune system and improving digestion to reducing inflammation and detoxifying your body. I don’t know if it’s all true, but I think I feel better after eating a spoonful of honey fermented cranberries. I think you will too!
What do honey fermented cranberries taste like?
Unlike the other fermented foods I have made during this challenge, you won’t taste any fermented tanginess in this recipe. Honey fermented cranberries are sweet (with a little tartness from the berry), healthy, colorful, and delicious. However, the longer you let the cranberries ferment, the less sweet they will become.
How do you eat honey fermented cranberries?
- Serve them with your turkey dinner like you would with regular cranberry sauce. But don’t heat them up. Serve them raw to get all the probiotic benefits.
- Add a cup to your morning smoothie. Cranberry orange and banana smoothie anyone?
- Add a few spoonfuls to your morning yogurt. This is especially delicious with the honey orange version.
- Use the liquid from this ferment in place of honey or maple syrup on top of your pancakes, waffles, or ice cream.
- Serve whole berries on a cheese platter or charcuterie board.
#1. Honey Fermented Cranberries (using whole berries)
This was my first experiment fermenting cranberries in honey. I used whole berries and kept the ingredients simple – honey and cranberries. But, I found it too bland for my liking. I enjoyed the spiced and orange versions more. I also found it way too time-consuming to puncture each individual berry. I prefer to make a relish or sauce-type cranberry ferment that I can blend in my Vitamix.
Supplies
A 500 ml/pint mason jar
A glass fermentation weight – I use these
Ingredients
2 cups fresh whole cranberries, punctured
1 cup honey
Step 1
Wash the cranberries and discard any soft or wrinkly berries.
Step 2
Don’t skip this step! I know it’s time-consuming but be sure to puncture each of the cranberries with a fork so the honey can penetrate inside the fruit.
Step 3
Add your cranberries to your jar and top with the honey, leaving about an inch or so of headspace.
Step 4
Add a fermentation weight to ensure the cranberries remain submerged in the honey. Alternatively, you can turn over your jar daily to ensure all the berries remain coated in honey.
Step 5
Screw on the lid (but not too tightly) in order to let some of the fermentation gasses escape.
Tip: I’ve started placing all my ferments on plates in case there is any overflow as it ferments, which seems to always happen.
Step 6
Set aside out of direct sunlight at room temperature (60-70°F is preferred) for up to a week. You could leave it longer but it will become less sweet. If you aren’t using a fermentation weight, every day give the jar a few turns to coat the cranberries in honey or simply give them a stir.
Your ferment should start to bubble and froth, which means you’ve been successful and the cranberries have begun fermenting. This is the stage in which you will begin to “burp” your jar every couple of days if you are using a standard sealing lid. Simply unscrew the lid slightly and allow the gas to escape. Then retighten the jar lid.
Over time the honey will turn a pretty red color. It will also become runnier as the juices mix in with the honey. The cranberries will look a bit more wrinkled and taste less sour as the honey seeps inside them.
Step 7
Once the cranberry sauce is finished fermenting, tighten the lid, and store in the fridge or other cold storage. They will keep refrigerated for several months.
#2. Honey Orange Fermented Cranberry Sauce
This was my second experiment fermenting cranberries in honey and it was a delicious success. However, you can also try the spiced version below if you don’t like the taste of orange in your cranberry sauce.
Supplies
A 500 ml/pint mason jar
A glass fermentation weight – I use these
Ingredients
2 cups fresh cranberries, chopped
pinch of cinnamon
1 orange, juice, and rind
1 cup honey
Step 1
Wash, zest, and juice the orange.
Step 2
Wash the cranberries and discard any soft or wrinkly berries. Place them in a blender with the cinnamon, orange juice, and zest.
Step 3
Blend until you achieve your favorite relish-like consistency. I like mine roughly chopped with some whole berries.
Step 4
Scrape the cranberries into your mason jar and top with the honey, leaving about an inch or so of headspace.
Step 5
Add a fermentation weight to ensure the cranberries remain submerged in the honey. If you don’t have a glass weight, you can also use an orange slice (see photo above). Alternatively, you can turn over your jar daily to ensure all the berries remain coated in honey.
Step 6
Screw on the lid (but not too tightly) in order to let some of the fermentation gasses escape.
Tip: I’ve started placing all my ferments on plates in case there is any overflow as it ferments, which seems to always happen.
Step 7
Set aside out of direct sunlight at room temperature (60-70°F is preferred) for up to a week. You could leave it longer but it will become less sweet. If you aren’t using a fermentation weight, every day give the jar a few turns to coat the cranberries in honey or simply give them a stir.
Your ferment should start to bubble and froth, which means you’ve been successful and the cranberries have begun fermenting. This is the stage in which you will begin to “burp” your jar every couple of days if you are using a standard sealing lid. Simply unscrew the lid slightly and allow the gas to escape. Then retighten the jar lid.
Over time the honey will turn a pretty red color. It will also become runnier as the juices mix in with the honey. The cranberries will look a bit more wrinkled and taste less sour as the honey seeps inside them.
Step 8
Once the cranberry sauce is finished fermenting, tighten the lid, and store in the fridge or other cold storage. They will keep refrigerated for several months.
HONEY ORANGE FERMENTED CRANBERRY SAUCE
Equipment
- A 500 ml/pint mason jar
- A glass fermentation weight
Ingredients
- 2 cups fresh cranberries chopped
- pinch of cinnamon
- 1 orange juice, and rind
- 1 cup honey
Instructions
- Wash, zest, and juice the orange.
- Wash the cranberries and discard any soft or wrinkly berries. Place them in a blender with the cinnamon, orange juice, and zest.
- Blend until you achieve your favorite relish-like consistency. I like mine roughly chopped with some whole berries.
- Scrape the cranberries into your mason jar and top with the honey, leaving about an inch or so of headspace.
- Add a fermentation weight to ensure the cranberries remain submerged in the honey. If you don’t have a glass weight, you can also use an orange slice (see photo above). Alternatively, you can turn over your jar daily to ensure all the berries remain coated in honey.
- Screw on the lid (but not too tightly) in order to let some of the fermentation gasses escape.
- Tip: I’ve started placing all my ferments on plates in case there is any overflow as it ferments, which seems to always happen.
- Set aside out of direct sunlight at room temperature (60-70°F is preferred) for up to a week. You could leave it longer but it will become less sweet. If you aren’t using a fermentation weight, every day give the jar a few turns to coat the cranberries in honey or simply give them a stir.
- Your ferment should start to bubble and froth, which means you’ve been successful and the cranberries have begun fermenting. This is the stage in which you will begin to “burp” your jar every couple of days if you are using a standard sealing lid. Simply unscrew the lid slightly and allow the gas to escape. Then retighten the jar lid.
- Over time the honey will turn a pretty red color. It will also become runnier as the juices mix in with the honey. The cranberries will look a bit more wrinkled and taste less sour as the honey seeps inside them.
- Once the cranberry sauce is finished fermenting, tighten the lid, and store in the fridge or other cold storage. They will keep refrigerated for several months.
#3. Spiced Honey Fermented Cranberry Sauce
This was my third experiment fermenting cranberries in honey and it was absolutely perfect. It was definitely my favorite of the three recipes.
Supplies
A 500 ml/pint mason jar
A glass fermentation weight – I use these
Ingredients
2 cups fresh cranberries, chopped
1 lemon, juice, and rind
1 cinnamon stick
pinch of cloves
1 knob of ginger
1 cup honey
STEP 1
Wash, zest, and juice the lemon.
STEP 2
Wash the cranberries and discard any soft or wrinkly berries. Place them in a blender with the cloves, lemon juice, and zest.
STEP 3
Blend until you achieve your favorite relish-like consistency. I like mine roughly chopped with some whole berries.
STEP 4
Scrape the cranberries into your mason jar and add the ginger and cinnamon stick.
Step 5
Pour in the honey, leaving an approximately 1-inch headspace at the top of the jar.
Step 6
Add a fermentation weight to ensure the cranberries remain submerged in the honey. Alternatively, you can turn over your jar daily to ensure all the berries remain coated in honey.
Step 7
Screw on the lid (but not too tightly) in order to let some of the fermentation gasses escape.
Tip: I’ve started placing all my ferments on plates in case there is any overflow as it ferments, which seems to always happen.
Step 8
Set aside out of direct sunlight at room temperature (60-70°F is preferred) for up to a week. You could leave it longer but it will become less sweet. If you aren’t using a fermentation weight, every day give the jar a few turns to coat the cranberries in honey or simply give them a stir.
Your ferment should start to bubble and froth, which means you’ve been successful and the cranberries have begun fermenting. This is the stage in which you will begin to “burp” your jar every couple of days if you are using a standard sealing lid. Simply unscrew the lid slightly and allow the gas to escape. Then retighten the jar lid.
Over time the honey will turn a pretty red color. It will also become runnier as the juices mix in with the honey. The cranberries will look a bit more wrinkled and taste less sour as the honey seeps inside them.
Once the cranberry sauce is finished fermenting, tighten the lid, and store in the fridge or other cold storage. They will keep refrigerated for several months.
SPICED HONEY FERMENTED CRANBERRY SAUCE
Equipment
- A 500 ml/pint mason jar
- A glass fermentation weight
Ingredients
- 2 cups fresh cranberries chopped
- 1 lemon juice, and rind
- 1 cinnamon stick
- pinch of cloves
- 1 knob of ginger
- 1 cup honey
Instructions
- Wash, zest, and juice the lemon.
- Wash the cranberries and discard any soft or wrinkly berries. Place them in a blender with the cloves, lemon juice, and zest.
- Blend until you achieve your favorite relish-like consistency. I like mine roughly chopped with some whole berries.
- Adding ginger and cinnamon to a cranberry ferment
- Scrape the cranberries into your mason jar and add the ginger and cinnamon stick.
- Pour in the honey, leaving an approximately 1-inch headspace at the top of the jar.
- Add a fermentation weight to ensure the cranberries remain submerged in the honey. Alternatively, you can turn over your jar daily to ensure all the berries remain coated in honey.
- Screw on the lid (but not too tightly) in order to let some of the fermentation gasses escape.
- Tip: I’ve started placing all my ferments on plates in case there is any overflow as it ferments, which seems to always happen.
- Set aside out of direct sunlight at room temperature (60-70°F is preferred) for up to a week. You could leave it longer but it will become less sweet. If you aren’t using a fermentation weight, every day give the jar a few turns to coat the cranberries in honey or simply give them a stir.
- Your ferment should start to bubble and froth, which means you’ve been successful and the cranberries have begun fermenting. This is the stage in which you will begin to “burp” your jar every couple of days if you are using a standard sealing lid. Simply unscrew the lid slightly and allow the gas to escape. Then retighten the jar lid.
- Over time the honey will turn a pretty red color. It will also become runnier as the juices mix in with the honey. The cranberries will look a bit more wrinkled and taste less sour as the honey seeps inside them.
- Once the cranberry sauce is finished fermenting, tighten the lid, and store in the fridge or other cold storage. They will keep refrigerated for several months.
Tips for a successful honey ferment (& lessons I learned)
- You must use raw honey, which has not been heated. I used the honey we harvested from our hives this year. It is full of beneficial bacteria and wild yeasts, which are activated when you make this recipe.
- I finally invested in glass fermentation weights (click here to see the weights I bought) and it was money well spent. Cranberries want to float and it’s difficult to keep them submerged in honey and safely fermenting. If you don’t have the money to invest in weights, you can turn over your jar daily to ensure the cranberries remain coated in honey. But don’t forget! You don’t want any mould growth.
- Discard any soft or wrinkly berries. Use only the freshest ones for this ferment.
- I’ve started placing all my ferments on plates in case there is any overflow as it ferments, which seems to always happen.
- If your sauce is too juicy, simply strain the excess liquid before serving and add it to your sparkling water.
FAQ – HOW TO FERMENT HONEY CRANBERRIES
WHAT IF THE HONEY DOESN’T COMPLETELY COVER MY CRANBERRIES?
The honey should cover the cranberries at all times or else they will start developing mold and your ferment may be ruined. The honey creates an environment that’s inhospitable to bad bacteria. As long as your cranberries remain under the honey, they are safe to eat.
HOW DO I KNOW IF MY CRANBERRIES HAVE FERMENTED?
You will see bubbles of carbon dioxide gas in the honey, which means you’ve been successful and the ferment has started to acidify. Over time, the honey will become runny and the cranberries will soften and wrinkle a bit.
HOW OFTEN SHOULD I BURP MY FERMENTED CRANBERRIES?
If you are using mason jars, you will need to “burp” your fermented cranberries. When you screw on the lids of your ferments, don’t place them too tightly in order to let some of the fermentation gasses escape. Soon you’ll see bubbles of carbon dioxide gas in the honey, which means you’ve been successful and the honey has started to acidify. This is the stage in which you will begin to “burp” your jar every couple of days if you are using a standard sealing lid. Simply unscrew the lid slightly and allow the gas to escape.
WHAT TEMPERATURE SHOULD I KEEP MY FERMENTED FOODS AT?
Most recommendations are to ferment between 55°F and 75°F (13°C to 24°C), which is especially conducive to L. plantarum and L. brevis lactobacillus bacteria, according to the book, Fermented Vegetables.
HOW LONG WILL MY FERMENTED CRANBERRIES SIT ON THE COUNTER?
There isn’t a cut-and-dry date for when honey fermented cranberries are done. It depends on the temperature of your home and how sweet or sour you like your fermented cranberries. It takes about 1 to 2 weeks.
HOW LONG DO FERMENTED CRANBERRIES LAST?
Honey fermented cranberries will keep refrigerated for a few months.
HOW DO I STORE FERMENTED CRANBERRIES?
Store your fermented cranberries in jars with the lids tightened in the fridge or other cold storage. They will keep for a few months.
IS FERMENTED HONEY DANGEROUS?
No, but honey should not be given to babies under one year of age. I know some first-time fermenters are concerned about botulism but botulism will not survive in an acidic environment (below 4.6 on the PH scale). Not only is honey acidic but so are cranberries. If you’re still worried, you can test your ferments with a pH test strip.
Conclusion
This holiday season I’m planning on having a lot more than a smidgen of cranberry sauce. You’ll find me loading up my plate with these sweet, probiotic, gorgeous ruby red gems. And maybe even washing my face with the juice. Apparently, fermented skincare is all the rage for those looking to create a strong and healthy skin barrier.
How about you? Will you try fermenting cranberries? And which kind do you like best?
Enjoyed these honey fermented cranberries? Check out my other recipes in the 12-month Fermentation Challenge series:
Month #10 – FERMENTED TOMATOES – THE FASTEST WAY TO CAN TOMATOES
Month #9 – HONEY & PUMPKIN PIE SPICED FERMENTED APPLESAUCE
Month #8 – EASY FERMENTED BELL PEPPERS & TOMATO LEAF “SALSA”
Month #7 – SPICY FERMENTED GREEN BEANS WITH CURRY & GINGER
Month #6 – SPICED LACTO-FERMENTED RHUBARB WITH ORANGES & CINNAMON
Month #5 – EASIEST FERMENTED SAUERKRAUT RECIPE
Month #4 – LACTO-FERMENTED RADISHES WITH DILL
Month #3 – FERMENTED GINGER CARROTS
Month #2 – FERMENTED ZUCCHINI WITH DILL AND GARLIC
Month #1 – LEMON GINGER WATER KEFIR
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