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. 🙂
Fermented cranberry relish
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
Georgina Hughes says
This is the first year I have tried making fermented cranyberry relish. When I was a kid, my mom made cranberry relish by grinding up a bag of cranberries, with 3 or 4 apples, 3 large oranges, some walnuts, and some sugar to taste. This year I used that recipe omitting the nuts, adding 3 stalks of celery, using agave nectar for the sweetener, and using a Caldwells culture starter. (From what I was told, all fruit ferments need something to help start the fermenting process so either whey or a culture starter like Caldwells.) Anyway the results were by far my favorite ferment. I recently made another batch but I added jicama and pineapple and some blueberries. I will be very sad when I can no longer get fresh cranberries.
I agree Georgina, there’s nothing like fresh!
Mindy Stiles says
The post says that you are going to try dates to see if you can eliminate the sugar, did you try that yet?? My dad has always made an unfermented form of this cranberry sauce and we love it (can not buy the can). I would love to try this!
Kelly the Kitchen Kop says
Sorry, but no I have not tried that yet! If you do, let me know how it goes. 🙂
Hi, the instructions say to cover, does that mean with a lid or with a cloth? Thanks!
Does anyone know if you can make fermented cranberries without the extra fruit and fruit juice?
We have some major allergies, two to all citrus, and one to apple, lemon etc.
I was wondering if you needed the sweet fruit in order for it to ferment properly, or if I could use pear instead of apple/citrus?
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?
Kelly the Kitchen Kop says
Janet, yes I’m pretty sure it would be fine…but I’m no fermentation expert either!
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.
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?
Wardeh @ GNOWFGLINS says
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!
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.
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
Paula Runyan says
I will have to try this with our wild Lingonberries, known as low bush cranberries.