Another fermentation “recipe”? Why, yes indeed. The passive food treatment makes me giddy with excitement and anticipation. There is no other choice but to have patience and hope the creation has turned out to one’s expectations.

It pleases me to report this one has exceeded my hopes.

Bulk cranberries were calling to me with their vibrant color and bouncy texture. I didn’t want more baked goods at the time, and I figured some sort of fermentation or chutney would be nice with fresh cranberries.

So I did some research and read up on cranberries in The Art of Fermentation.

The cranberries were washed, then placed into a quart size mason jar.

My plan was to use my ginger bug as a starter to kick off the fermentation process. It doesn’t hurt that ginger and cranberries marry so well.

So I shook up my loyal ginger bug and poured about 1/4 cup into the mason jar with the cranberries.

Next, I poured in honey to cover the cranberries. Boy, oh boy, do those delicious berries float! I wrestled every day with them, trying to figure out how to get them to stay submerged and wished I had a clay fermentation ring to keep them under the honey. Hmm, I think I’ve figured out my next pottery endeavor.

They sat on my kitchen counter, buoyant and bright, for a few weeks. Whenever I thought about it, I’d turn the jar, like a sand timer, hoping the cranberries were becoming fermented goodies.

I finally opened the lid to taste them, and they were sweet and delicious; a vast change from their natural state of tart and dry.

My next best idea was to then process them quickly in my Ninja chopper, and I’m happy I did. I enjoyed these on my sourdough crackers, and was totally enamored.

Seriously, so in love with this super simple recipe. I think you should give it a try if you enjoy the taste of honey and are also into cranberry.

Peace and love,



3 thoughts on “Fermented Cranberries

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