Last night I prepared this fermented cranberry relish so it will be ready in time for Thanksgiving. The only recipe I’ve seen calls for whey, which is a problem for us, since I’m planning to serve this with turkey and we don’t serve meat and dairy together. So I came up with my own version.
Fermented Cranberry Relish
- 3 c. raw cranberries
- 1 large navel orange, chopped into large sections (try to get organic since you’ll be using the peel, or peel it and use just the fruit)
- 1/2 c. sliced almonds, soaked and dehydrated (you can also walnuts or pecans, too – the only nuts I had on hand that were ready to use were almonds)
- less than 1/2 c. organic sucanat – be sure it’s the real stuff (I used half of a 2/3 c. measure))
- 1/2 -3/4 c. grape juice (you can use any juice)
- 1 t. cinnamon
- 2 t. lemon juice
- opt – 1/2 c. dried diced fruit
- 2 t. coarse Celtic salt
Process the cranberries, nuts, and orange sections in the food processor until they’re processed to a medium consistency (not large chunks, not liquified – somewhere in the middle). Stir in the sucanat, 1/2 c. of juice, salt, cinnamon, and lemon juice. If it looks like it needs some more liquid, add another 1/4 c. of juice – this will depend on the size and juiciness of your orange. If you want to add dried fruit, stir it in now. (I didn’t – it’s sweet enough for us without it.)
Once everything is mixed well, put into a glass quart sized jar. Press down so that the liquid rises up to the top, then add 2 t. coarse Celtic salt to the top. (You can use any good quality salt, but I use coarse Celtic for all of my ferments.) Cover and let sit on the counter at room temperature for two days to ferment. Put it in the fridge after two days.
(Next time I make this I’m planning to blend up raisins and dates to see if I can eliminate the sucanat.)
Serve as a yummy side dish that will enhance your Thanksgiving dinner as well as your digestive system!
(This post is part of Real Food Wednesdays.)