Fermented Cranberry Orange Relish
All the flavors you crave with your holiday turkey, but packed full of probiotic goodness – With just one week until Thanksgiving, you have plenty of time to make up a batch of my delicious Fermented Cranberry Orange Relish!
For those of you who are new to fermenting, this is the prefect recipe for you! There’s not complicated steps, it takes only 48 hours to ferment and the fermented flavors are mild – even the pickiest of eaters will love it!
You just toss all your ingredients into your blender and pulse to coarsely chop – you don’t want a smooth drink – you want a chunky relish! See that beautiful texture (below)??
If you don’t already have an awesome blender – I recommend grabbing a Ninja Auto-IQ Compact System – I just got mine and so far I’m LOVING it! Wouldn’t it make the prefect holiday gift for the foodie on your list?
The only ingredient you may not be familiar with is Whey – but it’s no big deal, I’ve got you covered –> CLICK HERE to learn How to Make Whey (sneak peek – all you need is good quality plain yogurt and a fine strainer!)
Using the Ninja Auto-IQ Compact System, I just hit the pulse button about 6 times for the perfect texture.
Then transfer your mixture into a jar and cover with a lid (preferably air tight), I like to use the beautiful 1L Weck Tulip Jars or an antique canning jar with a bale closure, but a regular canning jar with a lid works perfect too!
Initially, your relish will be white & foamy looking but after it ferments for a couple days it become bright pink/red throughout. Let your relish sit on your counter for about 48 hours, give it a stir once or twice a day.
Then transfer it to the refrigerator to chill for at least 24 hours before serving – I personally feel that the favor improves when you allow ALL fermented foods to chill prior to eating!
I personally like to scoop out the relish then drink the liquid when there’s no more chunks left over – it’s a delicious fermented cranberry cocktail! However if you want more of a jellied relish, you can add 1 tablespoon of Collagen Hydroxlysate to thicken it up – it’s basically gelatin that works in cold liquids, you don’t want to heat this relish in order to use regular gelatin or else you’ll kill the probiotic bacteria!
Besides the standard cranberry relish with Thanksgiving turkey – How else will you enjoy this delicious Fermented Cranberry Orange Relish?
- In your blender combine all ingredients (except pecans) and pulse to coarsely chop/combine.
- Stir in chopped pecans, if desired
- Transfer cranberry mixture into a jar and seal with a lid.
- Allow to sit at room temperature for roughly 48 hours.
- Transfer fermented cranberry orange relish to the refrigerator for at least 24 hours before serving.
- Will keep for several months in the refrigerator.
What is the purpose of the
1/4 cup apple cider preferably organic, unpasteurized/raw?
Are you asking about apple cider in the recipe OR why raw/unpasteurized?
the acv is part of the flavoring AND the probiotics in the raw acv offer additional health benefits.
Can I replace the whey with fermented hot sauce brine?
Yes, but it will change the flavor.
Can I use frozen cranberries? I can’t find fresh ones.
could I just use a couple tablespoons of yogurt instead of the whey?
No. It’s not a swap.
This recipes is amazingly delicious!
I don’t understand what happens to the orange. Recipe says “zested & juiced.” Does this mean that none of the orange flesh goes into the relish?
You add the ZEST and JUICE from the orange, that’s all.
I just made this last night and added pineapple, apple, kiwi, gelatin and orange. Can’t wait to try it!
Ha! I used to ferment things all the time… Who knew they would have been good for me?
This looks yummy and sounds super easy. i want this for my Holiday meals. Thank You.
Is there any substitute that can be used for the whey? I do not use any dairy products except ghee. Thank you.
You can use a vegetable starter culture, but I have not tested the recipe with it.
I used ginger bug starter and I prefer it over whey.