Fermented Cranberry Relish

Rosemary and balsamic cranberry relish is low in sugar and delicious

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.



For Fermenting

Finishing Additions


  1. Wash the orange well. Slice the orange into 8 piece, and remove any seeds.
  2. Clean the cranberries and remove any that have started to wrinkle.
  3. Combine the orange sections (including the peel), cranberries, shallot, rosemary and salt in a blender.
  4. 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.
  5. Pour into a glass jar for fermenting.
  6. 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.
  7. 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.
  8. Store in the refrigerator and use within 1 month.


Keywords: Thanksgiving, Christmas, fall, winter, turkey, brie, vegan, gluten free, keto, paleo, sugar-free, probiotic, healthy