This cranberry ferment is full of flavor. The deep red color will liven up any plate. This sweet and citrusy relish is a fermented version of my mother-in-law’s favorite Thanksgiving side dish.
Yield: 1 pint
- 3 cups whole cranberries
- 1/2 tsp. organic orange zest
- 2 tbsp. fresh squeezed orange juice
- 2 tbsp. raw honey
- 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.
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Excerpted with permission Can It & Ferment It: More Than 75 Satisfying Small-Batch Canning and Fermentation Recipes for the Whole Year by Stephanie Thurow. Copyright 2017 by Skyhorse Publishing, Inc.