This salty-sour-sweet fermented cranberry relish is a flavourful addition to any holiday feast. It has a delicious savoury flavour that makes it a good all-purpose condiment for all sorts of dishes: turkey, brie, cheese sandwiches.
For anyone who is looking for a more traditional cranberry sauce, here check out my sweet fermented cranberry jelly.
This savoury cranberry relish is flavoured with rosemary and balsamic vinegar. However, those flavours can easily be swapped out to suit your holiday meal.
Here are a few suggestions:
- 1 tsp ground cinnamon with cider vinegar
- 2 springs of fresh thyme with balsamic vinegar
- 1 tbsp of finely diced ginger with cider vinegar
Fermented Cranberry Relish
This savoury cranberry relish is salty, sour, sweet and fermented! It is perfect with turkey, brie or served in sandwiches. Dried fruit is added for a naturally sweet and refined sugar free condiment.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 2 cups 1x
- Category: Condiment
- Method: Fermented
- Cuisine: Traditional
- 12 oz cranberries
- 1 orange
- 2 tbsp diced shallot
- 1 tsp salt
- 1 tbsp chopped rosemary (see above for other flavour options)
- 1 tbsp balsamic vinegar
- 1/2 cup of finely chopped raisins or currents
- 1/4 cup sweetener (optional, see notes)
- 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.
- After the fermentation has finished, 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.
- Fermented cranberries will carbonate, so either use a fido jar (affiliate link) or cover with a tea towel to prevent bugs from getting in.
- This cranberry relish is meant to be flavourful and tart. The sweetness comes from the dried fruit. However, if you prefer a sweeter relish then add in 1/4 cup to 3/4 cup of sugar, honey or an alternative sweetener.
- To thicken the relish stir in 2 tbsp of ground chia seeds after fermenting.
Keywords: Thanksgiving, Christmas, fall, winter, turkey, brie, vegan, gluten free, keto, paleo, sugar-free, probiotic, healthy