Fermented Cranberries Sweetened with Honey
In the realm of homemade fermented treats, honey-fermented cranberries stand out for their sweet, lively nature and delicious taste. This recipe offers a unique twist on traditional cranberry preserves, with a touch of honey and a hint of citrus.
To start, gather the best, firmest berries for fermentation. Cut an orange in half cross-wise and squeeze its juice into a medium bowl. Slip a slice of ginger among the cranberries, and stir in ground coriander for an added layer of flavour.
Next, pour the orange juice and honey mixture over the cranberries. Use raw, unpasteurized honey to support natural fermentation by wild yeasts and bacteria. Honey, being antimicrobial, supports the growth of beneficial bacteria when its water content is increased, as in this recipe.
To keep the cranberries submerged in honey, use a glass weight or agitate the jar daily. You might also like to peel orange zest into 1-inch thick strips and nestle them into the cranberries for an extra citrus kick.
Ferment the mixture for at least two weeks, or until bubbles appear, the honey loosens and turns red, and the cranberries begin to wrinkle slightly. Store the fermented cranberries at room temperature away from direct light and heat for up to 1 year.
These honey-fermented cranberries can be enjoyed alongside dishes like Slow-Roasted Turkey or blended into a smoothie. Drizzle the sweet-tart honey over your morning homemade yogurt or swap orange with lemon in this recipe for a tangy twist.
For those concerned about food safety, test the PH with pH strips, looking for a PH of less than 4.6. You can also add cinnamon stick or star anise to the recipe for an aromatic touch.
If you're feeling adventurous, try fermenting other berries with this recipe. Remember, the tartness and natural chemicals of cranberries may affect fermentation speed and flavor, so tasting and adjusting fermentation length is important.
Happy fermenting!
References: - Mandal, M. D., & Mandal, S. (2011) - Ezz El-Arab, A. M., Girgis, S. M., Hegazy, E. M., & Abd El-Khalek, A. B. (2006), pH and acids in honey (PDF). National Honey Board Food Technology/Product Research Program (April 2006).
- This recipe for honey-fermented cranberries is not only a unique twist on traditional cranberry preserves, but also a part of the health-and-wellness and lifestyle, as it promotes healthy-cooking practices using fermentation science.
- To ensure natural fermentation, use raw, unpasteurized honey and agitate the jar daily or use a glass weight to keep the cranberries submerged in the honey mixture.
- The antimicrobial properties of honey in this recipe support the growth of beneficial bacteria when its water content is increased, making it a staple ingredient in the food-and-drink sector, particularly in DIY fermentation and cooking.
- Once fermented, you can incorporate these honey-fermented cranberries into various aspects of your life, from enjoying them as a side dish with fitness-and-exercise-friendly meals like Slow-Roasted Turkey, to blending them into a fitness-and-exercise-boosting smoothie, or even drizzling them over your morning yogurt as a health-and-wellness booster.
