Fermented Cranberry Relish


Here's an updated take on a traditional thanksgiving staple. While I love jello, I've always been wary of the gelatinous can shaped cranberry concoctions.The past few Thanksgivings, I've opted for a cranberry relish of sorts. This fermented version highlights the tangy cranberries, is slightly sweet, and has delightful notes of citrus, cinnamon and clove. 

Pair it with turkey or enjoy it mixed with a little full fat yogurt! 


Fermented Cranberry Relish

Time: 73 Hours; 1 hour active, 72 inactive. 

Ingredients and Supplies

- 24oz fresh cranberries, rinsed
- 1/4 cup maple syrup
- 1/4 cup raw turbinado sugar
- 1/2 tsp unrefined sea salt
- 1/4 cup raw, unfiltered apple cider vinegar
- Zest and juice from 1 naval orange
- 1/3 cup whey
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp nutmeg
- 6 medjool dates, chopped fine
- 2 cinnamon sticks
- 4 whole cloves

- Blender or food processor
- Microplane or grater
- Quart glass jar
- Thin towel
- Rubberband
- Patience



In the bowl of your food processor or blender, combine cranberries, sugars, salt, vinegar, zest, juice, whey and spices.

Pulse until finely chopped but not pureed. Remove blade and stir in cloves, cinnamon sticks and date pieces.

Pour mixture into a glass jar, leaving at least 1" of head space at the top of jar.

Gently tap jar on the counter to remove air pockets and encourage the fruit to settle down. You want the top layer of fruit to be covered by the brine (liquid from whey and salt). If any fruit is exposed, gently press it under the liquid or add a small amount of filtered water or extra whey to the top.

Cover your jar loosely with a thin dish towel or cheese cloth and secure with a rubber band. Leave out at room temperature for 48-72 hours to ferment.

After ferment time has passed, remove the dish cloth and peak for mold (if you find any, just scrape it off the top).

Cover jar and store in fridge for up to 3 months.