Fermented Cranberry Sauce

This recipe uses honey to ferment the cranberries. This is similar to my Garlic and Honey recipe. Honey has antibacterial qualities that keep a hive healthy, but when you add honey to a food or liquid that increases the water content, you transform honey to a ready medium that supports the growth of beneficial bacteria and ferments beautifully. Serve this yummy relish on the holidays or make a turkey sandwich with leftovers and try my Sourdough Stuffing bread!

Cranberries feed Bifidobacterium which is one of the most important microbes in your gut. Cranberries have many healthy qualities that you don't want to miss.

Ingredients

12 ounces cranberries fresh or frozen
½ cup raw honey
1 medium orange

Instructions

Juice and zest the orange. You should have a few tablespoons of juice and about a tablespoon of zest.
Place cranberries, orange juice, and orange zest in a food processor.
Pulse until the cranberries are crushed. You can make it smooth or chunky like a relish. I like mine chunky.
Scrape the blended cranberries into a small jar (pint size) for fermenting. Blend in the honey and place a lid on the jar.
Ferment it for 24 hours on the counter, then store in the refrigerator. If you want it less sweet, ferment it for an extra day or two. Stir it once a day. It will become less sweet the longer it ferments.