Started preparing a batch of cranberry relish for fermenting this morning for Christmas. Cutting my start a bit close this year, normally like the ferment to sit for 4 months before using.
This is a very easy recipe to make. Take a bunch of fresh cranberries and rough chop them, add the berries to a jar along with some grated ginger and a cinnamon stick, and then cover the mixture with unfiltered local honey. Next, cover the jar and store out of direct sunlight for at least three months. Check the jar every week or so to assure the berries stay covered with the honey juice mixture — you may have to add a bit more honey now and again.