Harrison Farm

for now, the only thing we're growing on this farm is kids - not the goat variety

Lacto-Fermented Cranberry Relish

lacto fermented cranberry relish

Last week Doodle helped me make some lacto-fermented cranberry relish. I just winged it, but here’s my recollection of how we did it.

Ingredients:

2 – 12 ounce packages of cranberries

1/2 cup raisins

1/3 cup chopped dried apricots

1 tsp kosher, pickling, or sea salt

+ or -1/3 cup honey (to taste)

1/4 cup whey (I strained Dannon plain yoghurt to get the whey)

We pureed the cranberries in the Champion juicer. Then we just mixed all ingredients together well, packed it into 2 jars (this recipe made 5 cups for us), and added just a touch of filtered water to barely cover the top of the relish. We let it sit at room temperature for 3 days, then ate it. It was great with our post-Thanksgiving turkey. – milkmaid

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lacto fermented cranberry relish

lacto fermented cranberry relish

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