I really like retaining with all types of vegetables and fruit, however one in all my very favourite substances to keep with is cranberries. Being Minnesotan, we’re lucky to are living proper subsequent to the most important cranberry manufacturer within the nation: Wisconsin. Every fall, I purchase a large field of unpolluted complete cranberries to keep in quite a lot of techniques.
Remaining 12 months I shared a scrumptious cranberry shrub recipe and a recipe for cranberry juice right here on Pastime Farms. This 12 months I’m going to percentage a fermented cranberry relish recipe that I am hoping you’ll revel in up to our circle of relatives does. It’s been a staple at our Thanksgiving desk for years.
Yield: 1 pint jar
Components
- 3 cups complete cranberries
- 1/2 tsp. natural orange zest
- 2 tsp. recent squeezed orange juice
- 2 tsp. uncooked honey
Directions
Pick out during the cranberries and discard any broken, comfortable or unripe berries (pink- or green-colored). Rinse totally and pressure out water.
Use a meals processor to cut the cranberries. It handiest takes 2 to three seconds.
Switch berries right into a blank pint jar and upload in orange zest, juice, and honey. Combine in combination smartly. Use a canning jar lid and ring to tightly close the jar to stay the air out.
Fermentation
Ferment at room temperature, out of direct daylight. Take a look at at the ferment as soon as an afternoon via taking away the lid and stirring the cranberry aggregate, patting it back off, putting the lid again on, and tightly final. This can be a 3-day ferment.
Refrigerate after fermentation is entire. This fermented cranberry relish is best possible if loved inside 2 weeks.
This recipe has been shared from Stephanie Thurow’s Can It & Ferment It with permission of Skyhorse Publishing, Inc.