Cranberry Pineapple Honey Ferment
I’m really comfortable with canning, dehydrating, and storing food from our garden. But I’ve never really experimented much with fermentation. I did make the best sauerkraut ever last fall with a head of fresh farmers’ market cabbage. And honestly, that gave me the confidence to try something else new – fermented cranberry pineapple honey. This super-simple ferment takes 3 simple ingredients and turns them into something super healthy and tasty.
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Cranberry Pineapple Honey Ferment
When people think about ferments, they usually think about making pickles. The fermentation process creates a tangy, sharp flavor that is something of an acquired taste to some people. But this cranberry pineapple honey ferment is just super tasty.
Materials Needed:
- Leftover pineapple after cutting
- Cranberries
- Honey
- Fermentation jar (or wide mouth jar with a weight)
- Pineapple Corer & Slicer
Directions:
Cut your pineapple however you choose. I love this pineapple ring slicer. It’s not expensive and gives you perfect rings every time.
I use the middle of the pineapple and any inside pieces that are a little too tough to eat fresh.
Drop the pineapple pieces in the jar and then add cranberries. The more you fill up the jar, the less honey you’ll need.
Pour in enough honey to cover the pineapple and cranberries.
Let it sit for several days. You will notice that the honey becomes very thin as it mixes with the pineapple and cranberry juice.
Strain out the cranberries and pineapple.
How I Use this Ferment:
- Store the remaining liquid in the refrigerator and drink 1-2 TBS per day.
- Add 1-2 TBS to a cup of boiling water and drink as a morning tea.
What is the purpose of this ferment?
I’ve seen people on the internet claim this is a homemade alternative to cough and cold medicine. I don’t make that claim as I am not a doctor or nurse. However, I do know that it has a tangy flavor and kind of bites just a little. It’s sweet and sharp and gives me the health benefits of fermentation while also giving me all the good stuff of the cranberries and pineapple in a very intriguing flavor.
Is it a miracle cure?
Probably not. But if there is even a chance that this is a way to boost some health benefits in my diet, and it tastes good, then I’ll be on board.
Have you ever tried any fruit and honey ferments? I’d love to hear your experience and see what you have tried.
