This salty-sour-sweet fermented cranberry relish is a flavourful addition to any Thanksgiving feast. It has a delicious savoury flavour that makes it a good all-purpose condiment for all sorts of dishes: cheese and crackers, burgers sandwiches.
For anyone who may be a traditionalist when it comes to holiday cranberry sauces, here is a recipe for sweet fermented cranberry jelly. However, a savoury relish will add so much more to your meal, so I recommend making both types of fermented cranberry condiments!
- 12 oz cranberries
- An orange
- 2 tbsp diced shallot
- 1 tsp salt
- 1 tbsp chopped rosemary (see notes for other flavour options)
- Finishing Flavours
- 1 tbsp balsamic vinegar
- ½ cup of finely chopped raisins or currents
- Added sweetener
- Wash the orange well. Slice the orange into 8 piece, and remove any seeds.
- Clean the cranberries and remove any that have started to wrinkle.
- Combine the orange sections (including the peel), cranberries, shallot, rosemary and salt in a blender.
- In batches, pulse the mixture until it is evenly chopped. Don't over chop, as this is a relish and it should have some texture.
- Pour into a glass jar for fermenting.
- Ferment in a cool, dark location for 24 hours. If you want to ferment for longer, then you will need to shake your jar daily, to mix the cranberry pulp into the ferment.
- Stir in the chopped dried fruit and balsamic vinegar. Taste and add sugar or honey if you feel it is needed.
- Store in the refrigerator and use within 1 month.
- The rosemary can be replaced by: 1 tsp ground cinnamon, 2 springs of fresh thyme, or 1 tbsp of finely diced ginger. If using cinnamon or ginger, then replace the balsamic vinegar with cider vinegar.
- Fermented cranberries will carbonate, so either use a non-tight fitting lid, a fido jar or an airlock.
- This cranberry relish is meant to be flavourful and tart, if you prefer a sweeter relish then add in 1/4 cup to 3/4 cup of sugar, honey or an alternative sweetener.
- If you want to thicken your relish stirring in 2 tbsp of ground chia seeds with the finishing flavours.