Honey Fermented Cranberries

By : YogurtHydro | 11 Comments | On : November 20, 2015 | Category : Fermentation, Recipes

Honey Fermented Cranberries

The combination of tart cranberries and sweet honey, infused with spices and with just enough celery crunch makes a unique and delicious topping poured over ice cream, cheeses, cheesecakes, oatmeal or yogurt – or of course with turkey.;)

Honey Fermented Cranberries only take a few days to ferment and will be ready in time for Thanksgiving for my USA readers.

Even for us Canadians who were turkeyed-out a month ago, honey fermented cranberries can be used in more ways than as a turkey side dish. So far I have been eating it straight out of the jar!

This takes all of 10 minutes to throw together and only 4 – 5 days to ferment.

Honey Fermented Cranberry Relish Recipe

4 cups cranberries – fresh, or frozen and thawed
2 celery stalks
1 orange
zest of 1/2 an orange
3 crushed cardamom pods
1 – 2 tsp. fresh ginger root
1/2 cinnamon stick
2/3 cups raw honey (non pasteurized)

The cranberries can be left whole if you like, otherwise process cranberries, celery, orange, zest, and ginger in food processor to desired consistency.

Place in a sanitized jar and add remaining ingredients, leaving 1″ headspace.

The honey will thin out to coat everything once it begins to ferment.

Top with a lid, place jar in a bowl or on a plate in case of overflow (it bubbles up more than you might expect!), and leave at room temperature.

Each day open the jar to allow gases to escape, then flip the jar to coat everything in honey.

Allow to ferment for 2 or 3 days at room temperature. Continue fermenting in the fridge for 2 more days before serving.

You can substitute real maple syrup (not flavored corn syrup) for the honey, other ideas to add to this honey fermented cranberry relish: apples, pecans, onion, and cloves.

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