Honey Fermented Cran-Blueberry Relish |
Cardamom pods and seeds |
I happened to have some fresh blueberries on hand when I started this ferment, so I opted to add some in with the cranberries. I also used fresh ginger, which became a quite prominent flavor, so if you really love ginger (which I do), then the recipe will be just fine. If you do not care for ginger, lessen the amount used in this recipe, or omit it altogether.
Honey Fermented Cran-Blueberry Relish |
Other flavors I used were whole cardamom seeds, pecans and orange peel. I always add orange peel and orange juice to my cooked cranberry sauce, and I love that mixture, so I kept it in this recipe also. It took no time at all to combine these ingredients, and outside of the Kahm yeast developing, with the need for a little cleanup, it sat happily bubbling on the counter for 6 weeks. I bottled it and refrigerated it the Friday before Thanksgiving.
I absolutely love, love, love this particular ferment! It was well worth the wait. I would have given it more time to ferment (it was till bubbling actively) if I'd had more time, but it got started late, so I live with these results, which are spectacular. The outcome is plenty sweet, despite the fact that no cooking took place. The main difference is that the fermented cranberries are not thickened. Cranberries have natural pectin, so cooking them and with the berries bursting in the pan, the pectin goes to work and this thickens a cooked cranberry sauce. Not so here. This fermented sauce is a bit runnier, but just as sweet.
Honey Fermented Cran-Blueberry Sauce
Makes about 4 cupsHoney Fermented Cran-Blueberry Relish |
4 cups fresh cranberries (about 14 ounces)
4 ounces fresh blueberries
1 tablespoon fresh ginger, in thin matchsticks
1 teaspoon whole cardamom seeds
½ teaspoon pink Himalayan sea salt
1 tablespoon dried orange peel
1 cup coarsely chopped pecans (2.25 ounces)
1¼ cups raw, organic honey
freshly mixed and set to ferment |
While on the topic of cranberry relish, this is the recipe I use every year for Thanksgiving, and I also made it this year, for those who preferred a more traditional taste and feel. Last year I altered it slightly, using Port wine and dried cherries and it was also spectacular, but this one has been my preferred recipe for many many years now.
Cranberry Orange Relish |
Cranberry Orange Relish
Makes about 4 cups10 - 12-ounce bag fresh cranberries
1¾ cups white sugar
1 cup orange juice
1 teaspoon orange zest, freshly grated
½ cup slivered almonds, optional
Combine the first 4 ingredients in a medium saucepan and bring to boil. Reduce heat to medium and cook, uncovered for about 10 to 20 minutes or until the berries have popped and thickened. The mixture will thicken more as it cools. If desired, mash the berries while they cook, to release the insides, which thickens even more. If desired, add in the almonds. Remove from heat and cool before storing in a tightly sealed container in the refrigerator for up to 3 weeks.
My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.
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