Gently pierce cranberry skins with a fork or use a food processor for a quick pulse.

Put the bruised cranberries in a quart-sized mason jar. Add ginger, a cinnamon stick, and orange juice. Stir, and then pour in enough raw honey to cover the cranberries.

Close the jar with a tight lid, give it a few turns for even coating, and then loosen the lid slightly.

Place the jar in a warm dark spot. Every few days, tighten the lid, give it a few gentle turns, and re-loosen the lid.

After a few days to a week, you'll see small bubbles forming in the honey, indicating fermentation. Let it ferment at room temperature (around 70-75F) for at least one week, ideally for 1-2 weeks.

After a week or two, you can taste them and see if you like their taste or if you prefer to keep the process going. It can go on for months, and the mixture will change. Over time the honey will turn a pretty red color and more liquid. The cranberries may become slightly less tart and wrinklier.

When you decide to stop the fermentation, store it in the fridge or chilled place for possibly twelve months or longer. Then, you can eat them anytime.