While my mother and aunts created sugar-rich cranberry sauce for Thanksgiving and Christmas dinners, I much preferred my grandmother's traditional Swedish recipe, originally made by her great-grandmother who used raw lingonberries.
Since lingonberries weren't readily-available when they emigrated to Minnesota, cranberries were substituted.
Using a counter-mounted meat-grinder, she ground raw cranberries and skin-on oranges, into which she mixed sugar. The mixture was packed away into a covered crock, its flavors allowed to "meld and mellow" a couple of weeks before Thanksgiving.
What was really going on was anaerobic-fermentation, creating tongue-tingling, rich-flavors that acted like a palate-cleanser during the traditionally fat-heavy meals.
Lacking her traditional covered-crocks, I've used the Pickl-It for the past seven years, modifying her recipe by adding favorite chutney flavors - diced apples, chopped walnuts, grated fresh ginger, lightly-roasted mustard seeds, nutmeg, cinnamon, and diced red onions.
The final texture, fresh-flavor and lactic-acid health-benefits of this recipe, has more in common with traditional East Indian chutneys, than the sugar-laden recipes of today. The regular after-Thanksgiving turkey sandwich skyrockets in flavor when we add goat cheese and this relish - amazing flavors!
Cranberry-covered goat-cheese logs are $7.99 at our local cheese-shop. Instead, I use our home-made goat cheese, warmed to room temperature, mixed with equal amounts of this relish for a great dip or cracker spread.
We've found so many uses for this relish, beyond turkey, that we now create this recipe in a 3-Liter Pickl-It. If you have leftovers? It freezes beautifully.
Still battling sugar-addiction? This recipe packs a punch of flavor that may help. Neuroscientists have discovered that bitter foods - both the cranberries, orange-rind and the lactic acid created in the Pickl-It during fermentation - reduce sugar urges by changing the chemistry of the tongue-receptors.
Pickl-It Cranberry-Orange-Apple Relish
1 3-Liter Pickl-It
3 lbs raw, whole cranberries
3 large organic-oranges
1 1/2-inches peeled, finely-minced ginger
1 1/2-cups walnuts or pecans
1/2-cup to 3/4-cup rapadura sugar
10 grams salt
2 medium apples - diced, skin-on
3 red small cippolini onions (red onions may be substituted)
3 3-inch cinnamon sticks
9 whole clove
4 whole allspice
- Wash cranberries removing stems, leaves and any discolored, soft or bruised berries.
- Pulse cranberries in 1-lb batches, using a food-processor with large-blade, or a hand-crank meat grinder, until finely-chopped. Set aside.
- Trim blossom end from oranges; cut oranges into eights; remove seeds. Pulse in food processor with, skin and all, until finely chopped. Set aside.
- Pulse nuts, sugar and salt, until nuts are finely chopped.
- Dice unpeeled apples.
- Add ALL ingredients, including cinnamon sticks, clove, allspice, apples, and nut, cranberry and orange mixtures.
- Load 3-Liter Pickl-It with mixture. Gently press mixture, using a wooden spoon, removing air pockets.
- Latch lid, fill Pickl-It airlock with water.
- Place on the counter for 2 days. Refrigerate up to 1-month. Freeze leftovers.
Medicinal Uses of Cranberries - University of Maryland
|by Kathleen in Recipes | Permalink|
Did you know...
Sunki – a non-salted and fermented vegetable from the leaves of “Otaki-turnip” in Kiso district – is eaten with rice and in miso soup. The Otaki-turnip is boiled, inoculated with “Zumi” (a wild small apple) dried Sunki from the previous year and allowed to ferment for one to two months. Micro-organisms involved include Lactobacillus plantarum, L. Brevis, Bacillus coagulans and Pediococcus pentosaceus (Makayama,1957)
We are really thankful for your creating and selling such a fine product, its the easiest and most foolproof fermenting product out there!
—John R - Marquette, Michigan