Cranberries are in season!
This means that I can finally whip up a batch of one of my favorite recipes… My mom's cranberry-orange-apple relish!
And this year, I've added a twist: lacto-fermentation. This recipe is already incredibly yummy, and the fermentation adds both probiotics and a delicious effervescence.
If you make some now, it'll be ready by Christmas dinner. 😉 And may I suggest doubling or tripling the recipe? I know you'll love it!
The amounts of fruit are very flexible. Once I had lots of cranberries, but not so many apples and oranges, so I made a cranberry-heavy batch instead. I did need to increase the sweetener.
Fermented Cranberry-Orange-Apple Relish
- 1 cup fresh or frozen cranberries
- 2 oranges, peeled and quartered, seeds removed
- 2 apples, washed and quartered, cores removed
- 1 to 2 teaspoons ground cinnamon
- 1/2 teaspoon sea salt
- 1/4 cup rapadura or sucanat
- 1/4 cup whey OR water kefir (for dairy-free)
Makes 1 quart.
Combine all ingredients in food processor. Pulse to chop; don’t puree. Pack into a clean, quart-size, wide mouth jar. Wipe threads clean. Screw on a lid and band tightly.
Let sit out on a cloth at room temperature for 1 to 3 days. Daily, or as necessary, check for any mold growing on the surface and skim away, repacking carefully. Taste for desired texture.
If the weather is very hot, fermentation may only take a day or so. Burp the jar if necessary (to prevent explosions). When you’re happy with the taste and texture, transfer to the refrigerator in an airtight container. Will keep for a few weeks. Repack the storage container carefully after each dipping.
Have you ever fermented cranberry relish before?
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