Cranberry-Shallot Relish (Living Foods)

1. 1

   Over low heat in a non-reactive pan, saute shallots in coconut oil until soft, stirring occasionally.

2. 2

   Add water, rapadura, zest, ginger, currants, and half of cranberries.

3. 3

   Bring to a simmer.

4. 4

   Roughly chop remaining half of cranberries.

5. 5

   When mixture has come to a simmer and all rapadura has dissolved, remove from heat.

6. 6

   Cool to room temperature and stir in chopped cranberries and whey or culture starter.

7. 7

   Pack into pint or half pint jars, place lids on loosely and set in a warm place to culture 3-5 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.