Cranberry Relish

This recipe presents a delightful twist on traditional cooked cranberries with oranges by converting it into a fermented relish. The technique used is derived from “Relishes, Chutneys, Salsas, and Fermented Salads”, ensuring successful fermentation. By incorporating fruit juice-sweetened dried cranberries, this relish achieves a balanced tartness and a hint of natural sweetness. The addition of candied ginger, though optional, adds a pleasant touch of flavor. Whether enjoyed as a side condiment or a flavor-enhancing ingredient, this fermented cranberry-orange relish is a versatile and delicious addition to your culinary creations.

Yield: About 1 quart
(fermentation vessel: 2 quarts)

INGREDIENTS:

• 2 oranges
• 2 (8-ounce) packages fresh cranberries
• ½ teaspoon unrefined sea salt
• 1 cup fruit juice-sweetened dried cranberries
• 1 tablespoon chopped candied ginger (optional)

INSTRUCTIONS:

1. Prepare the oranges.
2. Wash the oranges thoroughly and zest one of them. Peel and section both oranges, ensuring the removal of any membranes. Chop the orange sections and set them aside.
3. Wash the fresh cranberries and pulse them lightly in a food processor until chopped. Transfer the chopped cranberries to a bowl and massage in the sea salt for about a minute to develop the brine. Mix in the fruit juice-sweetened dried cranberries, orange zest and sections, and chopped candied ginger (if using).
4. Transfer to fermentation vessel.
5. Press the cranberry mixture into a jar or crock, ensuring there are no air pockets. The brine may be slightly thick due to the oranges. Top the ferment with a quart-sized ziplock bag, pressing it down onto the top of the ferment. Fill the bag with water, seal it, and use it as both a follower and weight to keep the relish submerged.
6. Place the fermentation vessel on a baking sheet and set it aside in a location away from direct sunlight. Allow the relish to ferment and cool for 5 to 7 days. Check daily to ensure that the fruits are fully submerged, pressing them down as needed to bring the brine to the surface. While harmless, you may notice some scum on top. Consult the appendix if you have any concerns.
7. On day 5, you can test the ferment. The relish will have a deep crimson color similar to cooked relish and will exhibit two distinct sour notes: one from the cranberries and another from the fermentation process.
8. Spoon the fermented cranberry-orange relish into jars, leaving as little headroom as possible. Ensure that the relish is tamped down under the brine. Tighten the lids of the jars and store them in the refrigerator. This fermented relish will keep, refrigerated, for up to 6 months.

TIPS:

• Rinse a bit of the fermented relish before serving if you prefer a milder saltiness.
• Experiment with the addition of spices like cinnamon, cloves, or nutmeg to customize the flavor profile of the relish.
• Use the fermented cranberry-orange relish as a condiment alongside roasted meats, sandwiches, salads, or cheese platters to add a tangy and vibrant twist.
• Feel free to adjust the sweetness level by adding a splash of maple syrup or honey to suit your taste preferences.