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Honey Fermented Cranberries Rinse cranberries in water. With a dinner fork poke holes through each cranberry and drop into the jar, adding orange zest and slices of ginger as you go, you can also add the canela/cinnamon stick at this point. Continue to fill the jar until there is an inch of room left. Add orange juice. Slowly add honey. (We find that if you use a chopstick to poke into the jar while adding the honey it speeds things up) When the cranberries are submerged in the honey, put on a regular lid and flip upside down to completely coat the cranberries. It doesn't hurt to give it a few shakes! Remove the lid and using your chopstick, or whatever you choose to use, push any air bubbles you see out of the cranberries. Insert the fermentation weight and push down. If there seems to be too much liquid you may pour some off and if not put on your fermentation lock. Label your jar with the date and put in your cupboard, pantry, or just leave it on the counter. Your cranberries will be ready to eat in 3 months but, we have left them for a solid year with amazing results!!!
