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.


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


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!