This recipe can last for a really long time in the fridge because of the fermentation, but you don’t have to ferment it. You can just whip it up and use it. I’d give it a day for the flavors to meld but it will still be delicious immediately.
This recipe made about 5 cups.
Ingredients:
1 2 lb bag fresh cranberries
2 jalapeno deseeded – adjust for your preference
1 large shallot diced – a few slices of onion
Juice from 2 oranges
1/2 tsp pink or sea salt. Something without caking agents
I also like to add some fresh ginger.
Pop it all in a blender, but leave it with some texture. You can make it as smooth or chunky as you like. I go for an olive tapenade type of texture since I like to use it as a sandwich spread and a condiment.
Put it in a Ball jar with the lid a little loose, or a Fido jar (the ones with the flip top plastic band) to ferment. It will take a day or three depending on the temperature of your house. Stir twice a day until the bubbling subsides, then put in the refrigerator.
As always adjust to your tastes, add honey or sugar, add more chili or ginger, use less, have fun!
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