[ptsal]

Lactofermented cranberries have been a delightful surprise. I started with the recipe titled "Fermented Cranberry Orange Relish" in Health Starts in the Kitchen.

1 bag fresh cranberries lightly processed in food processor
1/2 cup whey
1/2 cup honey
1 teaspoon kosher salt
2 oranges juiced and zested
1 Tablespoon brine from pickle ferment

I used a 3/8 sliced disk from a fresh apple to push down the floaters and a ViscoDisc to retain the mash and apple slice. The jar was capped with a silicon pickle pipe. In 70-F environment, it took about two days before the silicon showed pressure. After five days, the ferment was moved to the refrigerator.

It is tart and gives a fruit salad a little zing. A tablespoon is a large salad of mix greens is also a twist with a little color.

[Liz]

Your cranberry pickle sounds good. Cranberries are so versatile, like this recipe.

CRANBERRY JALAPEÑO JAM APPY / spicy jalapeno and cranberry over cream cheese for the holidays.

A simple way to entertain, serve Cranberry Jalapeno Jam over cream cheese w/ gourmet crackers or veggies
for holiday parties. The jam can be made ahead and kept in your pantry for a quick appetizer.

ING 3 cups whole fresh cranberries (12 oz bag) 4 Jalapeños seeded and chopped 1 lime juiced 1/2 cup apple cider vinegar 1/2 cup water 1 package powdered pectin such as Sure-Jell 2 cups sugar Instructions

PREP Prepare 4 (1/2 pint) jelly jars with their lids by placing them in boiling water and allow to simmer while making the jam.

JAM Add cranberries, jalapeños, lime juice apple cider vinegar, and water in a medium saucepan bring to a boil Continue to boil until cranberries burst As the cranberries are cooking, crush with a potato masher and continue to boil. Add pectin and bring to rolling boil Add sugar and bring back to a full rolling boil, boil for 2 minutes and remove from heat. Ladle into prepared 1/2 pint mason jars (jars and lids that have been simmering in boiling water for at least 10 minutes)

Wipe jar rims and cover with two-piece lids. Process jars in a hot water bath in canner pot for 10 minutes. Remove and allow to cool completely. After jars are cool, check seals to make sure they are sealed (as per instructions in pectin box)

To serve, spoon jelly over an 8oz block of cream cheese and serve with gourmet crackers and veggies.

CHEF Notes---Recipe makes four jelly jars (1/2 pints) of spicy jalapeno jam.