Fermented Cranberry Relish

How to make a sugar-free fermented cranberry relish

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This savory and sweet fermented cranberry relish is flavored with rosemary, orange, and balsamic vinegar. It is perfect with turkey, brie, or served in sandwiches. Raisins are added for a naturally sweet and refined sugar-free condiment.


Units Scale

For Fermenting

  • 12 oz cranberries
  • 1/2 cup of raisins
  • 1 orange (organic is best since this recipe uses the skin)
  • 2 Tbsp shallot, diced (about 1 small shallot)
  • 1 tsp salt
  • 1 Tbsp chopped rosemary

Finishing Additions

  • 1 Tbsp balsamic vinegar


  1. Wash the orange well. Slice the orange into 8 sections, and remove the seeds. Clean the cranberries and remove any that have bad spots or have started to wrinkle. You only want the best cranberries for fermenting.
  2. Place the orange sections (including the peel), cranberries, raisins, shallot, rosemary, and salt in a blender or food processor. Pulse until everything is evenly chopped. Don’t over chop, as this is a relish and it should have some texture.
  3. Scrape the cranberry mixture into a glass container. Cover with a tea towel a coffee filter or a loose-fitting lid. Place the container in a dark location (like a kitchen cupboard) for 24 hours. If you want to ferment for longer, then you will need to stir it daily. However, only 24 hours in needed to blend the flavors. You don’t want it to be too sour.
  4. After fermenting, stir in the balsamic vinegar. Taste and add sugar or maple syrup if you feel it is needed (see the notes below for more details). Store in an air-tight container in the refrigerator and use within 1 month.


  • This cranberry relish is meant to be flavorful and tart. The sweetness comes from the raisins. However, if you want it to be a bit sweeter, stir in a bit of your favorite sweetener. The relish will still be tart with up to a 1/4 cup of added sugar. For a sweet relish, you may need up to a 1/2 cup of sugar.
  • If you are new to fermenting or would like more details about this ferment, check out the section above on fermented cranberry relish.