My mother has made a version of this for the past few years and it is very good with our Thanksgiving turkey. I experimented fermenting it and the results were really good. The relish developed such a nice new balance of flavors after the fermentation process.
Ingredients
- 1 lb. bag of cranberries, washes and peeled
- Zest of 1 large orange (make sure it is organic)
- 1 large jalapeno (de-seed it if you don’t like too much spice)
- 1 inch fresh ginger, peeled
- ¼ cup maple syrup
- Brine – 1 Tbsp salt and ¼ cup leftover sauerkraut juice from previous batch or whey
Directions
Place the all ingredients in a food processor and pulse lightly. You want this to be chopped not pureed. Pack into a pint/500 ML sized fermentation vessel or wide mouthed mason jar. Close the vessel/jar (if using a wide mouthed mason jar, then cover with a coffee filter or dish towel and secure with a rubber band. Allow to ferment in a cool place (pantry or cabinet) for 2-5 days, tasting throughout. When it is sour to your liking, put in the fridge.
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love using orange with the cranberries. mmm, yum!
Mmmmm, sounds like a wonderful recipe! I’m trying this today but was wondering what you meant by “peeled” cranberries? I’m just using the ones you buy in the store and I hope that works.
Don’t worry about the peeling thing – my mom was confusing me! I am going to update it to take that out!
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This looks like it’s packed with flavour and depth, what an interesting combo! I’ve pinned this 🙂 Thanks for sharing it on Waste Not Want Not and hope to see you back this week!
Mmmm! This sounds great and especially with the holidays upon us! I would love to have you share this on Thursday at Tasty Traditions: http://myculturedpalate.com/
Do you leave this open to the air then? When you say a coffee filter, I would use that instead of my lid? Tia!
If you have a FIDO or Pickl-It jar then by all means put on the lid. But if you are just using a regular mason jar then you can’t screw on the lid too tightly because pressure will build up and it may explode. So that is why I recommend using a coffee filter or towel. Hope that helps!
Can you elaborate on the brine? Can I use saucerkrat juice from store bought? If using whey, how much? TIA
Many store bought sauerkrauts are boiled and are not raw fermented foods. Just make sure you check the label to ensure it says something like ‘live cultures’ or ‘raw and fermented’. Something to that effect! You would use the same amount of whey – 1/4 cup.
How long does this keep in the fridge?
6 months or more! I guarantee you will eat it all before it goes bad.
Will this bubble? I do not see any signs of fermentation with this… I started it on Saturday night…
I noticed some bubbles but taste it. That is your true test.
Would love to try this but have never fermented anything. What can I do for brine?
The recipe contains everything you need. Not sure what you are asking about…can you clarify?