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?
This post may contain affiliate links. We only recommend products and services we wholeheartedly endorse. Thank you for supporting Traditional Cooking School by GNOWFGLINS with your purchases. Our family thanks you!