Pick through the cranberries and discard any damaged, soft, or unripe berries (pink- or green-colored). Rinse thoroughly and strain out water. Use a food processor to chop the cranberries; it only takes 2 to 3 seconds. Transfer berries into a pint jar and add in orange zest, juice, and honey. Mix together well.
Use a canning jar lid and ring to tightly shut the jar and keep the air out. Check on the ferment once a day by removing the lid and stirring the cranberry mixture, patting it back down, placing the lid back on, and tightly closing. This is a 3-day ferment. Refrigerate after fermentation is complete. Best if used within 2 weeks.