Happy Holidays everyone! Now that cranberries are back in season, this is a mead I definitely plan on making again… in a larger quantity!

This is such an easy recipe, all you need is to make a traditional mead base, and then rack it onto homemade cranberry sauce after fermentation. The flavors are so strong, this is so lovely warmed up!

Trust me, if you’re a fan of mulled wines, you will be a fan of this!

Primary:
Added 1 quart cranberry juice (Made mead too acidic and stalled. Consider leaving the juice out and just ferment as a traditional style unless you use Sodium Bicarbonate to raise the PH)
3lb Orange Blossom Honey
TOSNA 2.0 nutrient schedule
1/2 pack of Lalvin QA23

Secondary:
Stabilize (ESSENTIAL)
Rack mead onto your cranberry sauce:
Bag of cranberries, 3 mandarines, 1 orange, 1/2 cup sugar, 1/2 cup brown sugar, 1/2 cup OJ, 1 cinnamon stick. Cook down into a mash (cannot remember timing, perhaps 10-15 min)

WARNING: This mead did not clear until months down the line. The mead was best fresh, I tried this after a year and was not as big a fan. Bottle and drink immediately or up to a couple months later.