Being a Minnesotan , I am fortunate to live right next threshold toWisconsin , the biggest cranberry producer in the country . Every October , I visit the Lowertown St. Paul Farmers Market to pick up a fifteen - pound box of fresh cranberries . It ’s a tradition that kick off the holiday time of year in our household .
Cranberries store exceptionally well if kept in the refrigerator . I keep them in the box I buy them in and cultivate on maintain them through the month of November . I conserve the cranberry by turning them into juice , jam , relish , chutney , shrubandsauce . We also use them for crafting with . To say that we enjoy cranberry time of year in my kinsfolk is an understatement .
The sweet and citrusy cranberry ferment that I ’m partake in today is full of flavor . The inscrutable reddish colour of the finished sour savour will surely brighten up any denture . Incorporate this versatile relish into your repast plan as a side dish , or consider it as a condiment for turkey , pancakes , or waffles . It also makes a colourful addition to a charcuterie phonograph recording as it ’s delicious spooned over soft cheese , such as goat cheese or brie and paired with a cracker or a crunchy drink baguette . It even get a big sandwich spread out for holiday leftovers .
Watching the transition from crushed cranberries on day 1 (pictured here) to the final fermented product can be fun and engaging.
Cranberry Orange Relish Ferment
Yield : 1 pint jar
3 cups whole cranberry
½ tsp . organic orange zest
2 tbsp . fresh constrict orange juice
2 tbsp . in the buff honey
Pick through the cranberries and discard any damaged , gentle , or unripe berries ( pink- or greenish - colored ) . Rinse thoroughly and stress out water .
Use a food for thought mainframe to chop the cranberries – it only film 2 to 3 seconds .
Transfer berry into a clean pint jar and add in the orange zest , juice , and honey . Mix all ingredients together well , then dab the relish down with the buns of a spoonful . Wipe off the rim of the jar with a fresh dampened towel to check that to remove any food particles organize the lip . Place the canning jar lid on the jolt and tightly screw on the ring .
This is a short 3 - day ferment . unrest at room temperature , ideally between 60 - 75 ° F ( 15 - 23 ° C ) and keep out of direct sunlight .
“ Burp ” the jar as needed ( as the pressure builds ) – to eruct the jounce , unscrew the lid briefly and tighten it back on to allow any built - up gas to release . Once a day , stimulate the mixture and dab it down succinctly with the back of a spoonful , replace lid and tighten the ring .
gustatory perception test after 3 day to determine if the flavors have melded together and transformed into a bright and flavorsome fermented relish , and if not , allow it go another Clarence Shepard Day Jr. or day and a half and sample test again .
One sign that tempestuousness is quick to eat is when the relish turns bright cerise . Once fermentation is complete , hive away the jounce in the refrigerator . This ferment is well enjoyed within 2 workweek .
rooted cranberry are not recommend for this formula . refreshing is best .
Feel free to experiment with flavors by stirring in a teaspoonful of unused grated pep , a ¼ teaspoonful of ground Cinnamomum zeylanicum , or ¼ teaspoon of priming clove before ferment .
Serving suggestion : blend in your preferred chopped testis before serving .
This recipe has been adapted fromCan It & Ferment Itwith permit from Skyhorse Publishing , Inc.
Stephanie Thurowis the author ofCan It & Ferment It , WECK Small - Batch Preserving , WECK Home Preservingand co - author ofSmall - Scale Homesteading . She is a certified master nutrient preserver , master nurseryman , writer and traditional living skills instructor . regain her online:@minnesotafromscratch
photograph credit : Stephanie Thurow
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