DishByDavid

Fermented Cranberries in Honey (Orange Peel + Cinnamon)

Cranberry honey ferment: naturally sweet, gently tangy, and alive.
A winter staple you’ll make again and again.

You’ll Need (for a 16 oz wide-mouth jar)

1 heaping cup fresh cranberries (about 120–150g)

¾–1 cup raw honey (enough to fully cover)

1 strip organic orange peel (1×3 inches)

1 cinnamon stick

Directions

Rinse and dry the cranberries.

Prick each berry once with a toothpick or skewer — this keeps them submerged and helps the juices release.

Add the cranberries to a clean 16 oz wide-mouth jar.

Tuck in the orange peel and cinnamon stick.

Pour in raw honey until everything is fully coated and submerged.

Stir with a clean spoon to remove air pockets.

Cover loosely (or use a lid that can vent).

Ferment at room temperature 2–4 weeks, flipping or stirring the jar once a day for the first week.

When the honey thins, berries soften, and you see small bubbles → it’s ready.

Refrigerate to slow fermentation. Keeps for months.

How to Use

Spoon into warm water or tea

Mix into yogurt

Glaze chicken or salmon

Use the honey to sweeten cocktails or holiday mocktails

Serve the berries over pancakes, oatmeal, or ice cream

👉 dishbydavid.gumroad.com/l/TRFS

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