Fermented cranberries in honey combine whole cranberries with raw honey, left at room temperature for 1-2 weeks until the honey thins and turns lightly effervescent. The tart berries and fermented honey work well drizzled over yogurt, stirred into tea, or spooned onto a holiday cheese board.
Why This Works
Raw honey contains wild yeast that stays dormant in its low-moisture environment. Piercing the cranberries releases their juice into the honey, diluting it just enough for fermentation to begin — the same basic principle as our fermented honey garlic, just with fruit instead of garlic.
Ingredients
- 2 cups fresh cranberries (about 8 oz)
- 1/2 to 3/4 cup raw honey
- 1 strip orange peel (optional)
- A few slices fresh ginger (optional)
Step-by-Step
- Rinse the cranberries and pat dry, discarding any soft or damaged berries.
- Pierce each cranberry once with a needle or fork so honey can penetrate the skin.
- Pack the cranberries into a clean jar along with the orange peel and ginger, if using.
- Pour raw honey over the berries until fully covered, leaving 1 inch of headspace.
- Seal loosely and place on a plate to catch any overflow as gas builds.
- Ferment at room temperature for 1-2 weeks, turning the jar occasionally to redistribute honey.
- Refrigerate once bubbly and slightly thinner in consistency; use within a few months.
A Great Holiday Table Addition
Ready in 1-2 weeks, this is a good one to start in early-to-mid October for a Thanksgiving table — spoon it over a cheese board, alongside roasted turkey, or into a glass of sparkling water for a tart, lightly fizzy drink.
FAQ
Why do I need to pierce the cranberries?
Cranberries have a waxy, water-resistant skin. Piercing lets their juice reach the honey, which is what starts fermentation.
Can I use dried cranberries instead?
No — dried cranberries lack the moisture and fresh juice needed to dilute the honey enough for fermentation to start.
Save this recipe on Pinterest for the holidays.
Related: Fermented Honey Garlic · Fermentation for Beginners