I love preserving with all kinds of fruits and vegetables, but one of my very favorite ingredients to preserve is: cranberry. As Minnesotans, we are fortunate to live right next door to Wisconsin, the nation’s largest cranberry producing region. Every fall, I buy a large box of fresh, whole cranberries to preserve in a variety of ways.
Last year we shared some delicious food. cranberry bush recipe and the recipe cranberry juice It’s here at Hobby Farms. This year I’m sharing a recipe for fermented cranberry relish. We hope you enjoy it as much as our family did. It has been a staple on our Thanksgiving table for years.
Yield: 1 pint bottle
material
- 3 cups whole cranberries
- 1/2 teaspoon organic orange zest
- 2 teaspoons freshly squeezed orange juice
- 2 teaspoons raw honey
Instructions
Pick cranberries and discard any damaged, soft, or unripe ones (pink or green). Rinse thoroughly and drain water.
Use a food processor to chop the cranberries. It only takes 2-3 seconds.
Transfer the berries to a clean pint jar and add the orange zest, juice, and honey. Mix well. Use canning jar lids and rings to securely close jars to prevent air from entering.
fermentation
Ferment at room temperature, avoiding direct sunlight. Once a day, remove the lid, stir the cranberry mixture, tap, replace the lid, and close tightly to check fermentation. It is fermented for 3 days.
After fermentation is complete, store it in the refrigerator. This fermented cranberry relish is best consumed within two weeks.
This recipe was shared from Stephanie Thurow’s Recipe. Would you like to ferment it? With permission of Skyhorse Publishing, Inc.