This makes all the feasting digestible, I promise it will add a zing to your plate where other relishes just provide another sugar dump.  Make your seasonal table cultured and covert the disbelievers that fermented foods can taste good.

  • ¼ cup candied ginger
  • 2 cups /200 grams fresh or frozen cranberries
  • ½ cup pecans, lightly toasted
  • 1 orange, zest of; then juiced
  • ½ cup dried cranberries
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • 3 tablespoons sugar
  • 1 teaspoon salt
  1.  Use a food processor to first coarsely chop the candied ginger.
  2. Add remaining ingredients and pulse until medium consistency.
  3. Pack the cranberry mixture into a wide-mouth pint (500 ml) jar, pressing relish mixture down tightly with a large spoon to force trapped oxygen out.
  4. Leave 1 inch/2.5cm of head space between the top of the cranberry relish and the top of the jar.
  5. Submerge if possible however it is a thick paste without much brine to sit below, so for the intended purposes this might not make long term storage.
  6. Close the lid and allow to ferment for 5-7 days.
  7. You may see air pockets develop as CO2 gasses are created. No need to worry.
  8. Enjoy with your seasonal feasting, Clearly it will go with the meat and do a great job at shelling your digest the protein , however, it can last for up to 6 months.