I once lived on a bog.
Come fall, the bogs of Cape Cod are filled with water.
Gigantic wheeled machines agitate the vines, and the cranberries float to the top.
Breathtaking is an insufficient word to describe the color.
My appreciation for the cranberry knows no bounds.
I am the rare fan of unsweetened cranberry juice, the kind that makes your face pucker.
I brew cranberry iced tea in summer, and I make cranberry edibles.
Because of all of that, I suspect I have the urinary health of a racehorse.
Admittedly, there are a limited number of things you candowith a cranberry.
you’ve got the option to juice it.
you could jam it.
Yet I am always looking for new and inventive ways to celebrate the smallest hero on the Thanksgiving table.
Good news, I found one: Fermenting cranberries in honey.
Fermented foods are great for you, and fermenting cranberries ups the ante on the underrated fruits health benefits.
The honey also sweetens the cran, giving it a candy-like qualitypopping them into your mouth is quite delightful.
The procedure is otherwise very low effort.
Cover it, flip it every day or so, and burp it every few days.
It will soon begin to bubble.
Raw honey is your best bet hererunny raw honey, specifically.
If yours is not runny, dont microwave ityoull kill the bacteria you need for fermentation.
You absolutelymustcoverallof the cranberries with honey.
As long as theyre in the honey, youre golden.
you’re free to use a weight for to keep them submerged.
You should only use berries that are in good shapethey cant be soft or have any bad spots.
Firm, ripe berries are your goal.
Add the honey to holiday cocktails or drizzle it on pancakes, cakes, or tarts.
you might also dehydrate the crans after fermenting for an even more interesting snack.
This honey is also incredible in tea, extraordinary in lemonade, and transcendent in hot toddies.
(And it is hot toddy season.)
