Get ready to experience cranberries in a whole new way with this delightful Simple Fermented Cranberry Relish! It’s a vibrant, tangy, and slightly sweet condiment that’s packed with healthy probiotics, making it as good for you as it is delicious.
This bright and zesty relish is the perfect partner for holiday meals, roasted meats, or even just spread on toast.
Recipe Details
- Flavor Profile: Tangy, slightly sweet, with bright citrus notes and a hint of warm spice.
- Texture: Coarsely chopped with a pleasant chewiness from the cranberries and softened orange.
- Total Active Time: 15 minutes
- Fermentation Time: 3 to 5 days
- Difficulty: Easy
What You’ll Need
To create this wonderfully fermented relish, you’ll need fresh cranberries, a juicy Navel orange, a touch of sweetness from honey or maple syrup, fresh orange juice for liquid, fine sea salt for flavor and preservation, a starter culture to kickstart the fermentation, and a cinnamon stick for a warm aromatic note.
Ingredient Notes
- Cranberries – Use fresh whole cranberries for the best texture and flavor. Frozen cranberries can sometimes become a bit too mushy after thawing.
- Navel Orange – Using the unpeeled orange adds wonderful citrus oils and zestiness to the relish, along with fiber. Just be sure to remove any seeds before processing.
- Honey or Maple Syrup – Either raw honey or pure maple syrup will provide the necessary sweetness and food for the fermentation cultures. Raw honey is unpasteurized and contains natural yeasts and bacteria that can aid fermentation.
- Active Whey or Sauerkraut Juice – This is your starter culture! Active whey is the liquid byproduct of making yogurt or cheese, and raw sauerkraut juice (from an unpasteurized product) is also packed with beneficial bacteria. This is what allows the relish to ferment and develop its tangy flavor.
- Cinnamon Stick – This adds a subtle, warm fragrance that complements the tart cranberries beautifully.
Add-ins and Substitutions
While this recipe is beautifully simple as is, you can always play with variations! For a touch of heat, a tiny pinch of red pepper flakes could be added. If you prefer a smoother relish, pulse the ingredients a bit longer in the food processor. For a different spice profile, a small piece of fresh ginger could be grated in.
How to Make Simple Fermented Cranberry Relish
Making this relish is a joyfully simple process that relies on the magic of fermentation.
- Process the Fruit: Begin by pulsing the fresh cranberries and the chunks of unpeeled Navel orange in your food processor. You’re aiming for a coarsely chopped texture, not a complete purée.
- Combine Ingredients: In a mixing bowl, combine the coarsely chopped cranberry and orange mixture with the raw honey (or maple syrup), fresh orange juice, fine sea salt, and your chosen starter culture (active whey or raw sauerkraut juice). Stir everything together until well combined.
- Jar and Ferment: Spoon the mixture into a clean mason jar. Gently press the relish down to minimize air pockets. Nestle the cinnamon stick into the mixture. Loosely place a lid on the jar or cover it with a fermentation lid or cheesecloth secured with a band.
- Ferment at Room Temperature: Leave the jar at room temperature for 3 to 5 days. It’s important to “burp” the jar daily by opening the lid to release any built-up pressure from the fermentation process. This also allows fresh air to circulate.
-
Taste and Refrigerate: After 3 to 5 days, taste the relish. It should have a pleasant tanginess and perhaps a slight effervescence. Once it reaches your desired flavor, seal the jar tightly and transfer it to the refrigerator to halt the fermentation and store it.
-
Pro Tip: Don’t skip the daily “burping” of the jar! This is crucial for safety and for the success of your fermentation.
Recipe Tips
- Use a Clean Jar: Always start with a thoroughly cleaned mason jar to prevent any unwanted mold or bacteria from taking hold.
- Taste as You Go: The fermentation time can vary depending on the temperature of your kitchen. It’s best to start tasting around day 3 to find the perfect balance of tanginess for your preference.
- Proper Sealing: Once fermented, ensure the lid is sealed tightly before refrigerating to keep it fresh and prevent it from absorbing other odors.
- Watch for Mold: While unlikely with proper preparation, keep an eye out for any signs of mold. If you see any, it’s best to discard the batch.
FAQs
- How long will this relish last in the refrigerator? Once refrigerated, this Simple Fermented Cranberry Relish should last for several weeks, about 4 to 6 weeks, maintaining its delightful flavor.
- What if I don’t have active whey or sauerkraut juice? You can purchase starter cultures specifically for fermentation online, or sometimes find raw, unpasteurized sauerkraut juice at well-stocked health food stores.
- Can I use a different type of orange? A Navel orange is recommended for its sweetness and lack of seeds, but another seedless sweet orange could work. Avoid bitter varieties.
Serving Suggestions
This Simple Fermented Cranberry Relish is incredibly versatile! It’s a classic accompaniment to roasted turkey, chicken, or pork. Try it alongside your favorite cheeses on a charcuterie board for a bright, tangy contrast. It’s also delicious stirred into plain yogurt or served with breakfast pastries. For a savory boost, mix a spoonful into your gravy or salad dressings.
Make This Recipe in Advance
The beauty of fermentation is that it’s a make-ahead wonder! You can prepare the relish and let it ferment for its required 3 to 5 days ahead of when you need it. Once fermented and refrigerated, it will keep for several weeks, making it perfect for planning holiday meals or dinner parties well in advance. Just remember to start the fermentation process at least 5 days before you plan to serve it.
Simple Fermented Cranberry Relish
- Total Time: 3 to 5 days
- Yield: Approximately 3 cups
Description
Experience cranberries in a whole new way with this delightful Simple Fermented Cranberry Relish! It’s a vibrant, tangy, and slightly sweet condiment packed with healthy probiotics.
Ingredients
• 1 bag (12 oz) fresh whole cranberries
• 1 medium Navel orange, unpeeled, cut into chunks and seeds removed
• 1/2 cup raw honey or pure maple syrup
• 1/2 cup fresh orange juice
• 1/2 tsp fine sea salt
• 2 tbsp active whey or raw sauerkraut juice (starter culture)
• 1 cinnamon stick
Instructions
Pulse fresh cranberries and orange chunks in a food processor until coarsely chopped.
Combine the chopped fruit with honey, orange juice, salt, and your starter culture in a bowl.
Pack the mixture into a clean mason jar, add a cinnamon stick, and ferment at room temperature for 3 to 5 days, releasing pressure daily.
Refrigerate once it tastes pleasantly tangy and effervescent.
Notes
Use a Clean Jar: Always start with a thoroughly cleaned mason jar to prevent any unwanted mold or bacteria from taking hold.
Taste as You Go: The fermentation time can vary depending on the temperature of your kitchen. It’s best to start tasting around day 3 to find the perfect balance of tanginess for your preference.
Proper Sealing: Once fermented, ensure the lid is sealed tightly before refrigerating to keep it fresh and prevent it from absorbing other odors.
Watch for Mold: While unlikely with proper preparation, keep an eye out for any signs of mold. If you see any, it’s best to discard the batch.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Cuisine: Fermented
