The most exciting aspect of this cranberry honey ferment is its versatility. Packed with natural probiotics, antioxidants, and vibrant flavors from the herbs and spices, it’s a powerhouse for winter health and culinary creativity. The addition of apple cider vinegar ensures safety and a balanced tang, while the rosemary, cinnamon, and star anise lend a warm, festive aroma. Whether you enjoy it by the spoonful, drizzle it on desserts, or blend it into a raw sauce, this ferment is a testament to how simple, natural ingredients can become a flavorful and healthful staple in your kitchen.
Ingredients:
- 2 cups fresh cranberries (washed and dried)
- 1-2 sprigs fresh rosemary
- 2 cinnamon sticks
- 3-4 whole star anise
- 1 tablespoon apple cider vinegar (ACV)
- Raw, unpasteurized honey (enough to fill the jar)
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Instructions:
- Prepare the Cranberries:
Gently pop each cranberry by hand. This step is crucial as it allows the honey to penetrate the fruit and encourages fermentation. Be careful not to crush them completely—just enough to split the skins. - Assemble the Ingredients:
Place the cranberries in a clean, sterilized glass jar. Add the rosemary sprigs, cinnamon sticks, and star anise evenly throughout the jar for balanced flavor. - Add Apple Cider Vinegar and Honey:
Pour a splash of ACV (about 1 tablespoon) into the jar to create a slightly more acidic environment, reducing the risk of botulism. Then, slowly add raw honey until it completely covers the cranberries and other ingredients, leaving about ½ inch of space at the top for expansion during fermentation. - Mix and Seal:
Use a clean spoon to gently stir the mixture, ensuring there are no air pockets and all cranberries are coated in honey. Wipe the rim of the jar and loosely close the lid to allow gases to escape during fermentation. If you prefer, you can use a fermentation lid or airlock. - Ferment:
Store the jar in a cool, dark place (around 65-75°F) for 1-2 weeks. Check the jar daily to gently stir and release any gases. You’ll notice bubbles forming as the fermentation process begins. This is a sign the probiotics are active. - Taste and Adjust:
After the first week, taste the mixture. Once the cranberries have softened and the flavors meld to your liking, transfer the jar to the refrigerator to slow fermentation. -
Uses:
- Take a spoonful as a daily vitamin C and probiotic boost.
- Blend some cranberries with a little honey for a quick, raw cranberry sauce.
- Use the syrup to drizzle over pancakes, yogurt, or ice cream.
- Stir into hot tea for a spiced and tangy sweetener.
- Prepare the Cranberries:
