This relish is great on toast or in yogurt. Try it on turkey for a seasonal treat!
- 2 large red apples, washed and cored, cut into quarters
- 1 cup fresh cranberries
- 2 teaspoons cinnamon
- 1/4 cup sucanat
- 1 teaspoons salt
- 1/4 cup whey
- Chop the apples and cranberries together on a clean cutting board until they reach the desired consistency. Pour into a clean glass bowl and add the sucanat, salt, and whey. Mix together with a wooden spoon, smashing the mixture to get the juices flowing.
- Pack the mixture of apples and cranberries into a sanitized quart jar. Using your hand or a spoon, press the contents down to submerge the mixture, leaving about 1 inch of space at the top of the jar. Cover tightly with an airlock fermenting lid.
- Leave on the counter, away from direct sunlight and drafts, for 2 to 3 days. Once the relish is ready, cover with a regular lid and place in refrigerator until needed.
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