Four more days, then the bounty of Thanksgiving will be ours! The bits and bites before, the mashed potatoes, Mr. Sir His Royale Supreme The Turkey, all those pesky dressings, the drinks, the pies pies and more pies, the coffee, the appetite that seems unending until… well, you know the feeling; all of a sudden you need to stretch out, the belt should be flung to the other side of the room, the game is to guess which article of clothing will burst at the seams first.
My tip? Proper digestion, which begins with a healthy inner gut biome. And how to foster such a lofty notion? Start with a heaping (or humble) portion of this cranberry relish, which literally teems with probiotic goodness.
Homemade Cranberry Relish
Prep Time 5 minutes
Servings 12 people
Ingredients
- 1/2 cup raw cranberries
- 1 small organic orange roughly chopped
- 1/4 cup sunflower seeds or seed or nut of choice
- 1/4 cup white sugar brown sugar or sweetener of choice (not honey, as honey is anti-microbial)
- 1/2 teaspoon cinnamon
- 1 tablespoon grated fresh ginger root
- 1 teaspoon fresh lemon juice
- 1/4 cup dried diced fruit optional--but dates or raisins are delicious!
- 1 teaspoon sea salt or 1 tablespoon whey recipe is dairy-free without the use of whey. Whey promotes good bacteria during the fermentation process
- 1 additional teaspoon sea salt
Instructions
-
In a food processor, combine all ingredients except additional teaspoon of sea salt. Process until a rough consistency is acquired.
-
Put mixture into clean and sterilized quart-sized mason jar.
-
Sprinkle additional teaspoon of sea salt onto top of ferment.
-
Cover with lid and allow to ferment for two days in a dark cupboard.
-
Transfer to refrigerator.
-
Before serving, remove the top layer of salt.