I love preserving with all sorts of fruits and vegetables, but one of my very favorite ingredients to preserve with is cranberries. Being Minnesotan, we are fortunate to live right next to the biggest cranberry producer in the country: Wisconsin. Each fall, I buy a big box of fresh whole cranberries to preserve in various ways.
Last year I shared a delicious cranberry shrub recipe and a recipe for cranberry juice here on Hobby Farms. This year I’m going to share a fermented cranberry relish recipe that I hope you’ll enjoy as much as our family does. It’s been a staple at our Thanksgiving table for years.
Yield: 1 pint jar
- 3 cups whole cranberries
- 1/2 tsp. organic orange zest
- 2 tsp. fresh squeezed orange juice
- 2 tsp. raw honey
Pick through the cranberries and discard any damaged, soft or unripe berries (pink- or green-colored). Rinse thoroughly and strain out water.
Use a food processor to chop the cranberries. It only takes 2 to 3 seconds.
Transfer berries into a clean pint jar and add in orange zest, juice, and honey. Mix together well. Use a canning jar lid and ring to tightly shut the jar to keep the air out.
Ferment at room temperature, out of direct sunlight. Check on the ferment once a day by removing the lid and stirring the cranberry mixture, patting it back down, placing the lid back on, and tightly closing. This is a 3-day ferment.
Refrigerate after fermentation is complete. This fermented cranberry relish is best if enjoyed within 2 weeks.
This recipe has been shared from Stephanie Thurow’s Can It & Ferment It with permission of Skyhorse Publishing, Inc.