Ferment Cranberries in Honey Immediately
I once lived in a swamp.
With the onset of autumn, Cape Cod swamps fill with water. Giant wheeled cars whip the vines, and the cranberries fly up. Exciting isn’t a good word to describe color.
My appreciation for the cranberries knows no bounds. I’m a rare fan of unsweetened cranberry juice that makes my face wrinkle. In the summer, I brew cranberry iced tea and make cranberry products. Because of all this, I suspect that my urination is the same as that of a racehorse. (I actually have no idea if the urinary tract is healthy in racehorses, but it sounded like a good flexor.)
Admittedly, there are a limited number of things you can do with cranberries. You can squeeze juice out of it. You can jam. But I rarely see a truly creative app – you won’t find roasted cranberries on any menu, and you won’t find them among apples as part of making fondue. However, I am always looking for new and inventive ways to honor the smallest hero on the Thanksgiving table.
Good news, I found one: cranberry fermentation in honey.
Why ferment them? Fermented foods are very healthy, and cranberry fermentation adds to the health benefits of underrated fruits. Honey also sweetens the crane, giving it a candy-like flavor – tossing it in your mouth is delicious. Honey can be used on its own, but I prefer to eat fermented taps with honey to any cranberry sauce I’ve tried. They look good in slow motion too:
Now, if you are with me on this matter, you need to go to the farmers’ market or to the store today and toss their suckers in the jar. The only time needed for this recipe is time, and you only have a few weeks before Thanksgiving (and around eight before Christmas).
The rest of the procedure requires very little effort. It’s as easy as washing cranberries, pouring them into a jar – tightly packed but not crushed – and then pouring honey over them. Cover it, turn it over every day or so, and burp it every few days. It will start to bubble soon.
Raw honey works best here, especially liquid raw honey. If yours is not liquid, do not use it in the microwave – you will kill the bacteria necessary for fermentation. Heat slowly on the stove, just enough to make it work, and then pour it into a jar of cranberries. You should definitely cover all the cranberries with honey. As long as they are in honey, you are golden. You can use a weight to keep them underwater. I like it .
Only use berries that are in good shape – they may not be soft or have bad spots. Your goal is hard, ripe berries. You can add citrus zest, cinnamon sticks, cloves, ginger, etc., but I’m simple: cranberries and local honey.
I usually give this sourdough at least two weeks before I even try it; it’s a pleasure that gets better with age, so it’s important to start today. Bubbles are a good sign, but even without bubbles, the cranberries pour in honey after 3-4 weeks. It’ll be amazing by Thanksgiving and the star of the show by Christmas.
If you’re the kind of person who is easily confused by the risks of fermented foods (which are low but present), buy some pH strips and make sure the pH is in the 3.5-4.6 range before tasting.
Add honey to holiday cocktails or pour it over pancakes, cakes, or tarts. You can also dehydrate your taps after fermentation for an even more interesting snack. This honey is also incredibly good in tea, extraordinary in lemonade, and excellent in hot toys. (And now is the hot season.)