This easy to make fermented condiment takes only 10 minutes of hands on time. Using fresh, raw cranberries it has a bright tart-sweet flavor that is better than canned. Plus it adds healthy probiotics to the festive meal.
- 1 x 12 ounce bag of organic cranberries
- 2 cups of raw, local honey
- Juice and Zest of 2 lemons (organic preferred)
- 2 inch piece of ginger, peeled and grated (organic if possible)
- Wide mouth pint Mason Jar with fermentation airlock
- Stick blender or small food processor
- Wash cranberries. Place them in a 2 quart bowl. Add lemon juice and zest. Grate ginger with a coarse grater. Add it to the cranberries.
- Using a stick blender process the cranberries until they are coarsely chopped. You could use a food processor for this step. Don’t over process them. You want the cranberries to remain chunky.
- Stir in the honey. Make sure the cranberries are completely submerged in the honey.
- Transfer to a wide mouth pint jar. Press down to remove any trapped air.
- Place an airlock on the rim of the pint jar and lock in place with the screw ring.
- Place in a warm spot. I keep mine on my kitchen counter so I remember to check on it daily.
- Check it daily for one week. It will become more liquid as the fermentation works its magic.
- After 1 week remove the air lock and replace with a normal Mason Jar lid. Place in the refrigerator. Allow the flavors to continue to develop. You can serve it after one week but it tastes better after the flavors develop for an additional week.This recipe will be even better in a month.
Repackage in 8 ounce jam jars for neighborly gifts or hostess gifts. Serve in a relish dish on the Thanksgiving table.
The tart-sweetness of cranberry relish aids in the digestion of rich poultry dishes like turkey, duck, and goose. It also goes well with pork and fatty fish
Keywords: Cranberry, honey, ferment