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.