Cranberry Relish

A simple, fermented cranberry sauce to accompany your heavy holiday meals! Adding kombucha or water kefir helps to get the good bacteria going (but not completely necessary).

Cranberry Relish
Yield: 1 quart
  • 12 oz. (340g) fresh cranberries
  • ½ cup (125ml) pomegranate seeds
  • 1 medium orange
  • ¼ cup (50g) honey
  • ¼ cup (50g) raw sugar
  • 5g ginger root
  • 1 teaspoon (5ml) sea salt
  • ½ teaspoon (3ml) ground cinnamon
  • (Optional) 2 Tablespoons (30 ml) finished water kefir or kombucha
  1. Grate or mince ginger root. Add to the work bowl of a food processor.
  2. Juice orange and add to work bowl. Grate ½ the orange peel and add to work bowl.
  3. Add other ingredients to work bowl.
  4. Pulse food processor 6 to 10 times, until mixture is chunky.
  5. Transfer mixture to a wide-mouth quart sized glass jar.
  6. Cover tightly with lid. Ferment at room temperature 2 to 4 days.
  7. Transfer to refrigerator. Keeps in fridge 1-2 months.

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