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The perfect probiotic addition to your Thanksgiving Table.


~2 cups raw honey or enough to completely cover the cranberries

3 cups fresh cranberries

1" piece of organic ginger, sliced or minced

1 cinnamon stick

1 orange, juiced and zested

Pierce the skins of the cranberries to release some of their juices using a paring knife. Place the pierced cranberries, ginger, cinnamon stick and zest into a quart-sized mason jar. Stir the honey into the orange juice, so that it forms one uniform syrupy liquid. Then pour to cover the cranberries completely. As the cranberries ferment, it can bubble up a bit, so make sure to leave a little head space from the to of the jar.

Cover jar with a loose lid and ferment at room temperature for 2-6 weeks. Stir the ferment every couple of days or use a fermentation weight to keep the cranberries submerged. The honey will turn a red, and become slightly more liquid as it ferments. The cranberries will shrivel slightly. After a month, store in a cool place or refrigerate.

Enjoy with your Thanksgiving Dinner or use to make a fresh chutney!

Quart jar full of cranberries and a pint of honey on the right


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