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!
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.
In a separate bowl, add all remaining ingredients together with processed mixture and stir together
For day-of enjoyment, cover and refrigerate until needed. For fermenting, move on to step 4.
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.
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.
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.
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