Traditional Fermented Cranberry Citrus Relish
This is a lacto-fermented relish recipe, made with whey strained from organic yogurt. The traditional fermentation process preserves the relish and melds the flavors. These make an excellent hostess gift if you are invited to a holiday dinner. Happy Thanksgiving!
Makes 1 quart.
Ingredients
3 cups of whole cranberries
1/2 cup raisins
1/2 cup of raw almonds
1/2 cup coconut sugar or other high mineral sweetener like Sucanat or Rapadura
2 teaspoons sea salt
1/2 cup of whey(strain organic yogurt thru cheesecloth into a bowl, the yellow liquid is whey)
1/2 cup of apple cider
1 teaspoon cinnamon
1/2 teaspoon cloves
juice of one orange
Chop the Citrus Peel
zest of 1/2 orange, chopped fine
juice of one lemon
zest of 1/2 lemon, chopped fine
Instructions
Zest 1/2 of each fruit and juice the orange and lemon. Chop the citrus zest fine. Set aside.
In a food processor, chop the cranberries, nuts, and coconut sugar into medium size chunks. Put in mixing bowl and stir in the rest of the ingredients. Place cranberry relish in small decorative jars, leaving one inch of air space in the top. Place in corner cupboard for two days to ferment, then move to refrigerator.
My Corner Cupboard Serves as Fermenting Station
This post is part of Kelly the Kitchen Kop blog’s Real Food Wednesday. Visit her blog for more delightful recipes!
This looks delicious but my husband and I are both allergic to dairy (whey included) and I’m wondering if it would be possible to make this recipe without the fermentation process and instead boiling water can the relish.
Thanks!
To eliminate the whey, double the sea salt. That should do it. Let me know how it works!
I have learned that doubling the salt makes a very salty end product. I have learned of two better ways to avoid triggering a dairy allergy.
You can open a probiotic capsule and use that in lieu of whey.
or
Caldwellbiofermentation.com sells a starter culture that while it originates from dairy will not trigger dairy allergies.