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Honey Fermented Cranberries

Fermenting with honey is wonderfully easy, and the delicious ferments at the end of the process are both packed with tasty, healthy goodness – yes both ferments. The real plus point for fermenting with honey is that you’ll end up with two delicious ferments: beautiful honied-cranberries and cranberry-infused honey. YUM!

In its raw and natural state, honey is full of enzymes that work to culture, or ferment, given the right environment.

Raw honey naturally has a moisture content below 17% and will often crystallize when sitting in your cupboard or pantry for a period of time due to the high sugar content (primarily glucose) and relatively low moisture content. By introducing additional moisture (in this case the juices from the bruised cranberries) the crystallization process is stunted and the natural enzymes in the honey are allowed to work on the lactic acid present in the berries.

Along with all its other amazing health benefits, honey is also an excellent preservative which means that with this type of recipe (where no brine or whey is added) the ferments may take relatively long – just how long depends on your taste preference.

To speed things up a little (or for variations) you could substitute the cranberries with other more juicy fruits, or you could add a little brine or whey to the mixture.

Store in a relatively cool place and watch for bubbles as an indication that things are happening, and remember to be patient! Fermenting takes time… that’s why we love it!


  • - Punnet or bag of fresh cranberries

  • - 2/3 whole cloves

  • - 1 cinnamon stick

  • - 1 tsp crushed / grated ginger

  • - Juice of an orange

  • - 350ml raw honey or unpasteurised honey

You will need the following

  • 1 litre glass fermenting jar with sealable lid

  • Food processor or masher (to bruise cranberries)

Honey Fermented Cranberries


  1. Rinse and sort the cranberries then mash, bruise or lightly pulse the berries in a blender.

  2. Add the berries to a one litre sized sealable glass jar together with the cinnamon stick and crushed ginger.

  3. Squeeze the juice of the orange over the top of the jar taking care to keep the pips out.

  4. Pour the raw honey over the cranberries and slowly fill the jar up to about an inch or two from the top.

  5. Close the jar and place the cranberry and honey filled jar on a plate or pan to catch any potential bubbling over and place it in a warm, dark place such as your pantry or kitchen cupboard.

  6. Turn the jar daily for about one to two weeks until the honey thins and eventually covers the cranberries. Once the berries are covered you are free to leave the cranberries to ferment for 4-6 weeks and store in a cool area.

Important Note - unpasturised honey