Fermented Cranberry Relish

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! 

Cranberry thanksgiving holiday paleo fermented


Fermented Cranberry Relish

Makes: 1 quart

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Prep time:

Cook time:

  • 24oz cranberries
  • 1/4 cup maple syrup
  • 1/4 cup organic cane sugar
  • 1/4 cup raw, unfiltered apple cider vinegar
  • 1/4 cup whey
  • 1/2 tsp unrefined sea salt
  • Zest and juice from 1 navel orange
  • 1 thumbsize piece of ginger, finely grated
  • 1 tsp ground cinnamon
  • 6 medjool dates, chopped
  • 1/4 cup dried cranberries
  • 4 whole cloves

  1. In the bowl of your food processor or blender, combine cranberries, sugars, salt, vinegar, orange zest, orange juice, ginger, whey and cinnamon.
  2. Pulse until finely chopped, but do not puree.
  3. Remove blade from blender and stir in cloves, dates, and cranberries.
  4. Pour mixutre into quart size glass jar, leaving 1" headspace at the top.
  5. Pack mixture down, tapping jar gently against the counter to remove air bubbles. This part is most important! You want the top layer of fruit to be covered by the brine (liquid). If fruit keeps floating to the top, set a shot glass on top to hold weight it down.
  6. Cover jar loosely with cheesecloth or thin dish towel and allow to ferment at room temperature for 48-72 hours.
  7. When relish is done fermenting, remove the dish cloth and check for mold. If you find any on top, just scrape it off.
  8. Seal jar and store in fridge for up to a month.
Cranberry thanksgiving holiday paleo fermented