Fermented Cranberry Relish
Category:
Yields 1 pint.
Super easy
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PrintIngredients
For 1 Batch(es)
Recipe
- 1 orange, peeled, seeds removed
- 1 medium apple, cored
- 1/2 cups fresh or frozen cranberries
- 2 tablespoons coconut palm sugar (may sub brown or regular sugar)
- 1 teaspoons cinnamon
- 1/4 teaspoons fine sea salt
- 2 tablespoons whey
Fermented Cranberry Relish Directions
- Combine all of the ingredients except for the whey in a food processor and pulse to chop and combine. Do not puree.
- Transfer the contents to a pint-size mason jar and stir in the whey.
- Cap the jar and allow the relish to sit at room temperature for 1 to 3 days.
- Check on the jar daily—stirring the mixture with a clean spoon.
- Taste the relish and let it continue to ferment if a more sour taste is preferred.
- Place the finished jar in the refrigerator where it will continue to slowly ferment. Eat within 3 to 6 months for optimal flavor.
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