I first made this recipe in the fall of 2019, after being inspired by my wonderful friend Erica of Mother Farmer Maker. I saw her make these over on Instagram, and had to give it a try. Of course, I used my favorite Beekeepers Naturals B-Powered Honey for even more of nourishing boost (use code: MODERNMAMAS for 20% off your order).
These cranberries are delicious, nutritious, multi-purpose, and so simple to make. We’ve used them as a sourdough add-in (see how in my Sourdough Sisterhood Ebook), an accompaniment to roasted brussels (recipe coming soon), in salads, in oatmeal, and straight out of the jar. Plus, the extra honey at the end is extra delicious too.
Erica adapted her recipe from Colleen over at Grow Forage Cook Ferment. So, I want to make sure to give credit to her too. Food is a love language, and these ladies speak mine.
I hope you’ll enjoy these in so many ways. They take time to ferment, but boy are they worth it.
honey fermented cranberries
WHAT YOU NEED:
- 1 package fresh cranberries
- 2 tablespoons fresh ginger, peeled and grated
- 2 cinnamon sticks
- enough honey to cover the cranberries
WHAT YOU DO:
Add all the ingredients to a mason jar, cover with an airtight lid, and let them sit in a cool dark place for at least 2 weeks.
I think they taste best after about a month if we can get them to last that long!
ENJOY! There are so many ways to enjoy these, and I’d love to hear the ways that you do!
If you create these and get creative with how you use them, I’d love to hear about it! Comment below or tag me on social media. Sending love and nourishment, now and always!