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
The amounts of fruit in this recipe 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.
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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