I’ve gotten so many requests for this fermented cranberry relish link that I decided to just post it so that it’s easier for myself and others to find it here. 
My own recipe notes: I also add a couple tablespoons of whey for more beneficial bacteria, and use only 1 teaspoon of salt otherwise it was too salty for us. I personally don’t add nuts, and instead of using grape juice, I added an extra juicy orange. As you can see, you can play around with this recipe!
Thank you for the great recipe, Avivah. (She’s a homeschooling mother of nine, what a blessed woman!)
- Read about the other fermented foods I love!
- Have you tried homemade soda pop yet?
- Read the Wild Fermentation book review by Jenn
- Fermented Lemonade Punch
{ 8 comments… read them below or add one }
I will have to try this with our wild Lingonberries, known as low bush cranberries.
I made a similar recipe at Thanksgiving and fermented cranberries have turned out to be one of my favorite lacto-fermented foods. I’ll give this recipe a try (although I’ll use whey!). Thanks
Kelly, I love Avivah’s recipes! Have you tried her peanut butter cups? I have made them bunches of times. Last weekend I used homemade soaked almond butter and they were amazingly good!
http://oceansofjoy.wordpress.com/2010/01/28/too-good-to-be-healthy-peanut-butter-cups/
Thanks for linking this up in my Tuesday Twister – I would like to try this relish!
Oh thanks for that link, Wardeh! David always wants me to make chocolate stuff, and I want to make healthy stuff, so this looks like a good compromise that I’m going to try soon.
Wardeh, I am SOOO trying those soon!
Jeanmarie, even without the whey, the salt ferments the relish though, right? I guess the whey would give it a boost?
Kelly
Kelly, you’re right, it can certainly be done without whey. I’ll have to look up the recipe I used before and see whether it had whey, I can’t remember. This looks like an interesting variation and I’m going to look for cranberries so I can try it.
I just made this recipe this morning and can’t wait to try it.
I hope I didn’t make a mistake; I stirred the salt into the mixture instead
of putting it on top. Do you think it’ll be ok?
Thanks
Janet, yes I’m pretty sure it would be fine…but I’m no fermentation expert either!