This easy cranberry relish takes only 3 days to ferment! Our great grandmothers always fermented cranberry sauce. They knew it would keep for a long time, and was a delicious natural probiotic to promote healthy intestinal flora. If you’re new to fermenting, it’s EASY and tastier than store-bought! Raw, Paleo, unprocessed, this takes about 10 minutes to make. Then allow it to ferment 3-14 days. I recommend using organic cranberries, as most conventional varieties carry a high pesticide load. Shredded beet makes a beautiful deep red color. Yield: 1 quart amazing cranberry sauce.
- 1 organic apple, cored, in coarse chunks
- Zest of 1 organic orange
- Pulp of an orange, white pith removed with a knife, sliced, and seeded.
- 1/2 raw organic beet, in coarse chunks
- 1 teaspoon unprocessed salt
- Sweeten to taste with about 3/4 cup sweetener such as Just Like Sugar Table Top natural chicory root sweetener, or 2 tablespoons PureLo Lo Han Sweetener by Swanson, or 2/3 cup raw honey, or your favorite sweetener.
- 1 teaspoon chopped ginger root (optional)
- 1 teaspoon liquid from another fermented food (optional)
- 1 pound (4 cups) fresh organic cranberries
- In a food processor, place all ingredients except the cranberries, and process well until liquefied.
- Pick through the cranberries to remove any possible spoiled ones. Wash and drain well. Add cranberries to the food processor. Mix them briefly just 10 seconds or so, or until they're in pieces about the size of pomegranate seeds. Don't liquefy them to mush, because crunchy texture is a delight to eat!
- Pack tightly in a clean wide-mouth quart jar, cover, and leave it in a slightly warm spot in the kitchen. (I wrapped it in a dark scarf and set it on the shelf above the stove.)
- Open it to taste after 3 days, and repeat every day or so using a clean spoon, to check to see if the taste suits you. You can ferment it 1-2 weeks, and the color and flavor will increase in vibrancy over time. Whenever the taste suits you, refrigerate and enjoy.