With minimal effort and just a few weeks of patience, you can make these vibrant honey-fermented cranberries. Their flavor is at once bright, delicate, tart, and sweet. This version is adapted from the recipe at Grow Forage Cook Ferment.
Puncture each berry with your paring knife, and then add the cranberries to your fermentation jar. Stir in the ground coriander. Slip a slice of ginger in among the cranberries, and set it on the counter while you prepare the orange and honey.
Using a vegetable peeler, peel the orange zest into 1-inch thick strips and nestle them into the cranberries. Cut the orange in half cross-wise, and then squeeze its juice into a medium bowl.
Stir the honey into the orange juice, so that it forms one uniform syrupy liquid. Next, pour the orange juice and honey mixture over the cranberries.
Fermentation and storage.
Place a glass fermentation weight over the cranberries to weigh them down, and then seal the jar. Ferment at least two weeks, or until the bubbles appear, the honey loosens and turns red, and the cranberries begin to wrinkle everso slightly.
Store at room temperature away from direct light and heat for up to 1 year.
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