Cranberry-Orange Relish, with fresh cranberries, toasted pecans, and candied ginger is the perfect combination of sweet and tart. It goes great with soft cheese and crackers for a tantalizing and eye-catching appetizer. You can also use it for topping your yogurt, adding toasted coconut and a bit of maple syrup. And of course, it’s always colorful and delicious alongside turkey.
PACK the cranberry mixture into a wide-mouth pint (500 ml) jar, pressing relish mixture down tightly with a large spoon or tapping the jar on the counter to jostle mixture down. Don't worry if there is no brine to cover the mixture.
Pack any excess relish into another jar.
Firmly screw on lid with or without an airlock. Write the date and recipe name on the lid. Since this ferment does not produce excessive CO2, you're fine with just a regular lid.
As it ferments the color deepens to a dark red. You may see air pockets develop as CO2 gasses are created. No need to worry. Either leave it be or press down on the mixture with a fork to eliminate the air pockets.
SAMPLE. Taste around the 5-day mark, looking for a sour tang with a bit of sweetness in the background. Ferment for a few more days, if necessary.
STORE. When fermented to your liking, add the fermentation length to your label and place it in your refrigerator where it can last 6 months to one year.
ENJOY. Cranberry-Orange Relish may be eaten alongside poultry. I especially love it with soft cheese (goat or brie) and crackers. It also works great as a topping for yogurt.
This recipe developed by Holly Howe of MakeSauerkraut! (https://www.makesauerkraut.com/)