Cranberry and Fuyu Persimmon Relish: a Holiday Twist

What You'll Need

Equipment
  • Food processor*
  • Knife, cutting board
  • Medium bowl, spoon
  • For fermenting: 20 oz mason jar (pint & 1/2)
  • Kraut Source or other jar top fermenter
Ingredients:
  • 1 cup fresh cranberries
  • 1/4 cup red onion (1/3 small or 1/4 medium onion)
  • 1/4 cup fresh parsley leaves, firmly packed
  • 1 cup dried cranberries
  • 1 1/2 cups Fuyu persimmon, small dice
  • 1/4 cup maple syrup
  • 1/2 tsp ground cloves
  • 1 tsp ground cinnamon
  • 1 teaspoon sea salt
  • 1/4 tsp ground pepper
  • 1/4 cup unsweetened cranberry juice, plus more if needed to cover mixture

If you are not familiar with the water bath canning method watch our water bath canning video workshop. Always make sure you are following all safety guidelines outlined by the USDA when canning anything.

This brilliantly colored relish will brighten any holiday table with its sprightly colors, while the sweet
and tart flavors contrast beautifully with roasted meats or vegetables. It can be made and enjoyed
the day of, or fermented for a few days prior to the meal for added probiotics and
sparkle!

Directions

1. Prepare Your Ingredients

Process fresh cranberries, red onion, and parsley together in food processor until chopped. Add dried cranberries and pulse 3 times. Of course, these can be chopped by hand too, but those whole cranberries are like marbles! Quite roly-poly and difficult to chop.

2. Stir in Other Ingredients

In a separate bowl, add all remaining ingredients together with processed mixture and stir together
thoroughly.

3. Enjoy, or Ferment for Later

For day-of enjoyment, cover and refrigerate until needed. For fermenting, move on to step 4.

4. Pack into Fermenting Vessel

Pack relish into a 20 oz mason jar, pushing mixture down with a spoon until juice rises up over the
mixture. Add a bit more cranberry juice if needed to cover the mixture completely.

5. Ferment for 2-4 Days

Place Kraut Source or other jar top fermenter on jar, making sure airlock is affixed ! ! !
properly. Ferment on counter, at room temperature, for 2-4 days.

6. Enjoy!

Relish is finished when it is bubbly and delicious! Store relish in refrigerator, and enjoy within 2 weeks for best texture and flavor. Unlike a sauerkraut, which can ferment for weeks, this recipe is best with a short, quick ferment.

Over to You

It’s part of our mission here at Mountain Feed to help you make delicious, sustainable, homemade food more often. Stop by and say hello on Facebook, Twitter, Instagram or Pinterest. Or, as always, you can do it the old fashioned way and come by the store to speak with one of our in-house experts.