Honey Fermented Cranberries

Learn how to make the most syrupy, probiotic-rich honey fermented cranberries. The process is simple, and no special equipment is required!

I’m surprised how much I’ve enjoyed eating these gut-friendly honey fermented cranberries and how many uses I’ve found for them! They are truly a special treat.
I have been making sauerkraut and lacto-fermented vegetables for some time (like these sliced jalapeno peppers), but honey fermentation is a recent and happy discovery for me!
I reservedly made a very small jar of cranberries the first time… but after the month of fermentation time had passed, I wished I had made much more!
The flavor of the cranberry-infused honey may arguably be the best part.
I’ve enjoyed honey fermenting some delicious chopped garlic and ginger, and I am planning to use this method soon to ferment blueberries and other fruits.
Understanding Honey Fermentation
Raw honey naturally contains wild yeasts.
When water is added to to the honey (from the fruit or veggies being fermented) and the mix is kept at an ambient temperature, fermentation naturally occurs.
Honey needs a moisture content of at least 19% to begin fermenting to convert the sugars into alcohol and carbon dioxide. (And note that since the moisture content is low here, not much alcohol is being produced.)

Fermentation is driven by these yeasts, which differentiates a sweet and syrupy honey ferment from a lactobacillus (lactic acid bacteria) ferment.
A lactic acid ferment, in contrast, requires a salt water brine for a salty and sour flavor.
Recommended Equipment
- A canning jar with a lid
- You can use a fermentation weight and an airlock lid (pickle pipe) for ease, but neither are necessary for a honey ferment since you can easily stir or flip the jar to keep the cranberries coated.
Tips for Making Honey Fermented Cranberries
- There’s no need to sterilize your jar. Use a clean jar that has been washed with soap and well rinsed.
- Only raw honey will work for fermentation. Unlike pasteurized honey, it still contains the necessary wild yeasts for the process to work.
- Yes, you can also make this with frozen cranberries!
- There’s generally no concern of botulism since the PH of raw honey is acidic enough to keep the ferment safe. However, if you are concerned, you can purchase a digital PH meter to make sure the PH remains below 4.6 (the lower the PH, the more acidic). You could also add in a dash of apple cider vinegar when you first add the honey as a safety insurance policy.
How to Make Honey Fermented Cranberries (Step-by-Step Instructions)
Step 1 – Wash and Mash Cranberries, Wash and Peel Lemon or Orange
You can make as little or as much of this ferment as you want. There’s no measuring required. Keep in mind you’ll want to fill your jar no more than 2/3 full of fruit to leave room for the honey.
After washing your cranberries, you’ll want to crush or pierce the skins. You can use a potato masher, slice them in half, or use a skewer or fork to pierce each one.
Piercing the skins will allow the cranberries to more readily release their juices into the honey so fermentation can begin.

I chose to crush mine this time (I think this might be the quickest method).
Then wash a lemon or orange and peel with a vegetable peeler.
Step 2 – Fill the Jar and Add Honey
Add the cranberries and lemon or orange peels to a clean jar.
Next, simply add enough raw honey to cover the cranberries.


The cranberries will float, so no need to continue to add more honey if the fruit is submerged when you hold it down with a spoon.
Work out any air bubbles around the cranberries with a spoon or skewer.

Then cover the cranberries with a fermentation weight and an airlock lid, or simply close a regular lid over the jar.


Step 3 – Allow the Honey and Cranberries to Ferment
Place the jar in a dark place (like a cupboard or pantry). If you’ve used a weight and airlock lid, there’s no need to mess with the ferment.
If you have used only a lid, flip your jar to coat the floating cranberries every couple of days and burp the jar to release any trapped gasses.
Allow the cranberries to sit and ferment for about a month, but you can taste the fruit at any time in the process.
You may notice bubbling when the fermentation process is underway, but after 10 days or so, the bubbling will stop and the cranberries will darken and sink to the bottom of the jar. When that happens, you can stop flipping and burping your jar.
There’s no need to refrigerate a honey ferment after it’s finished. You can simply keep it in your pantry as you consume it. It will continue to ferment, so eat the fruit while it’s fermented to your liking.
How to Eat Cranberries Fermented in Honey
Try to think of ways to eat them that don’t require cooking. That way the healthy properties of the ferment won’t be destroyed.
- Over oatmeal, yogurt, pancakes and waffles
- In a winter salad or fruit salad
- Chopped and served over goat cheese with a drizzle of the cranberry honey
- As a side to a meal
- On a cheese board
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Honey Fermented Cranberries
Learn how to make the most syrupy, probiotic-rich honey fermented cranberries. The process is simple, and no special equipment is required!
Ingredients
- Fresh cranberries, washed
- The peels of a washed lemon or orange
- Raw honey (enough to coat the fruit)
Instructions
- Crush or pierce the skins of the cranberries and add to a clean jar with lemon or orange peels (do not fill the jar more than 2/3 full of fruit).
- Add raw honey to coat the cranberries (they will float, so you only need to add enough to cover them while they are held down with a spoon). Work out any air bubbles with a spoon or skewer.
- Cover jar with a fermentation weight and an airlock lid (pickle pipe) for ease, or simply cover with a lid.
- Allow to ferment in a dark place for about a month. If using a regular lid, flip the jar to coat the floating cranberries every day or two and burp the jar to release any trapped gasses.
- Continue to store finished cranberries at room temperature in a cupboard or pantry but consume when fermented to your liking.
Notes
- Use a clean jar that has been washed with soap and well rinsed. There's no need to sanitize the jar.
- Only raw honey will work here. Unlike pasteurized honey, It still contains the necessary wild yeasts for the fermentation process to work.
- Yes, you can also make this with frozen cranberries or other berries!
- You may notice bubbling when the fermentation process is underway, but after 10 days or so, the bubbling will stop and the cranberries will darken and sink to the bottom of the jar.
- I like to ferment for at least a month, but the cranberries/honey can be tasted at any point in the process.
- There's generally no concern of botulism since the PH of raw honey is acidic enough to keep the ferment safe. However, if you are concerned, you can purchase a digital PH meter to make sure the PH remains below 4.6 (the lower the PH, the more acidic it is). You can also add a bit of apple cider vinegar with the honey when you make the ferment to be doubly safe.
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