This is a great as a condiment or on top of a creamy yoghurt or dessert.
Prep time: 10 minutes
Fermenting time: 1-2 months
Storage: Up to 1 year in the fridge
Fermentation is “the transformation of food by various bacteria, fungi, and the enzymes they produce.” (Sandor Katz, The Art of Fermentation) This transformation makes the food more nutritious, easier to digest, and often tastier. Fermenting is not a recipe; it is a method of changing the taste profile of ingredients as well as a method of preservation that also enhances the health properties of the food. Fermented food evolves over time and there is no ‘magic’ time to when it is ready. It is very much up to your own personal preferences – so taste your ferments regularly.
- Used for whole or cut fruit, vegetables and spices soaked honey
- Put the desired ferment into a glass jar, cover with raw honey
- Rotate daily to be sure the everything is drenched in the honey
- 1 bag cranberries, washed and smashed
- 1-2 cinnamon sticks
- 1 vanilla pod, sliced down the side
- Raw honey
- Put the washed, slightly smashed cranberries into your fermenting jar and add the cinnamon sticks and vanilla pod.
- Pour in raw honey, until everything is covered.
- Leave 5-10 cm of air between the top of the mixture and the top of the jar. Cover, and let sit for 1-2 months and then transfer to the fridge. In the hot months, you may need to move to the fridge after one month.
- Turn and ‘burp’ the jar (release the air) every day to be sure all the cranberries are under the honey.
Tip: You can use this same method with berries, fruits, herbs or any combination you would like – experiment as to what flavours and foods you want to ferment with honey!