Cranberries fermented in honey. Enjoy its probiotic pizzaz as a fizzy mead or blend it down to a cranberry sauce your for Holiday feasts!
Wash and drain the cranberries. Use a fork to puncture each berry 4-5 times. This is to allow the honey to penetrate the tough skin, enabling fermentation to happen more swiftly.
Alternatively, if you intend to have a relish end product, you could run the berries through a food processor. I prefer to keep them intact, so I can have flexibility on their use at the end of fermentation.
In a large mixing bowl, combine the prepared cranberries and remaining ingredients. Stir well until evenly distributed and set aside for 10 minutes to allow the honey to liquify.
Transfer the mixture tightly into a sterilised quart-size mason jar, leaving at least 5 cm (2 inch) headspace. Use a glass weight to keep the cranberries submerged below the liquid. You can secure an airlock on this ferment, or be prepared to “burp” the jar every day for the first few days to release the CO2 that builds up as a result of fermentation.
Leave the jar to ferment in a cool, dark place for at least 7 days, up to several months if desired. The honey grows redder, more runny, and acidic, as time and bacteria do their work. When you are satisfied with your cranberry ferment, store the jar in the refrigerator.
You can drink the cranberry mead straight or prepare a sauce.
To prepare a cranberry sauce, strain out the solids from the honey and place in a blender. Gradually add the honey and pulse until the sauce reaches your desired consistency and texture.