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!

Savoury Cranberry Relish

Cranberry relish is salty, sour, sweet and fermented! It is perfect with turkey, in sandwiches or served with cheese.

Author: Emillie
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 2 cups 1x
Category: Condiment
Method: Fermented

Scale

Ingredients

Fermenting

12 oz cranberries
1 orange
2 tbsp diced shallot
1 tsp salt
1 tbsp chopped rosemary (see below for other flavour options)

Finishing Flavours

1 tbsp balsamic vinegar
1/2 cup of finely chopped raisins or currents
Sweetener (optional, see notes)

Instructions

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.

Notes

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 sweet 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.

Keywords: Thanksgiving, Christmas, turkey, brie, vegan, gluten free, keto, paleo, sugar-free

The rosemary can be replaced by other flavourings. Try: 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.