Fermented Cranberry Apple Orange Relish is a delicious twist on a Thanksgiving favorite. I’ve been making it for about three years now and it’s always a hit!
But, I find it’s sometimes best to delay mentioning it’s fermented until after dinner. Some guests may suffer from a case of fermented food fears that could prevent them from trying it. Simply call it Cranberry Apple Orange Relish just in case 😉
Fermented Cranberry Apple Orange Relish
1 and 1/2 cups of cranberries
2 local apples
1 or 2 tsp cinnamon
1/4 cup cane sugar or turbinado sugar
1/2 teaspoon sea salt or canning salt
1/4 cup of starter such as whey or water kefir- optional
Wash cranberries and pulse them in your food processor. Don’t puree them, you want a coarse chop.
Wash, peel, core and quarter two apples. Pulse them in your food processor. Again you want a coarse chop.
Peel 2 oranges. If they have seeds, remove them. I recommend purchasing seed free oranges because removing the seeds is tedious. Then pulse the oranges in your food processor until they are are almost pureed.
Combine cranberries, apples and orange in a medium sized bowl. Add sugar, cinnamon and whey or water kefir (if you’re using it) and stir to combine.
Transfer the mixture to an appropriately sized fermentation vessel with a lid.
If your using a starter culture: Ferment on your counter top for one to three days, stirring well once or twice a day. Then transfer to cold storage.
If your fermenting without a starter culture: Ferment on your counter top for two to five days, stirring well twice each day. Then transfer to cold storage.
Fermented Cranberry Apple Orange Relish should keep in your refrigerator for several months. You’ll know it’s not good anymore when it molds or you no longer like the taste, whichever comes first.
The warmer your house, the faster your relish will ferment. If your house is really warm (above 72 degrees) it may only need to ferment for one day with a starter culture or two days without a starter culture before you transfer it to cold storage. Taste it each day and stop fermenting it when you like the flavor.
Like all fruit ferments, if you ferment your relish too long, it can become a little bit alcoholic. Don’t worry, if that happens you will be able to taste it. Some people like it that way. I don’t. To reduce the chances of your Fermented Cranberry Apple Orange Relish turning alcoholic, ferment in a cool place and for the shortest time possible.
For an added zing, add teaspoons or two of finely grated fresh ginger to the relish.
If you like nuts in your cranberry relish, add them just prior to serving.