Cranberry relish~fermented

In honor of Thanksgiving I am going to try this new fermented cranberry relish recipe.  It was shared with me from our local co-op where we get some of our food.  I won't guarantee how good it is yet since we haven't tried it but it sure does look yummy.

 Fermented Cranberry relish

makes 2 quarts 
4 cups fresh cranberries
1/2 cup rapadura (or other sweetener of your choice)
1 teaspoon Celtic sea salt
2 apples, cored and coarsely chopped
1 teaspoon cinnamon
pinch of ground cloves
2 oranges, chopped, including the peel
juice from 1 orange
juice from 1 lemon
1/2 cup raisins
starter culture (if fermenting)

Options for Starter Culture
Kefir Starter Culture can be used: Dissolve 1/2 package into 1/4 cup warm water.
Fresh whey can be used as a starter for this recipe. Use 1/4 cup.

Method:
Combine all of the ingredients in a large bowl. Then, transfer to the bowl of a food processor or Vita Mix and process to desired consistency. Serve, chill, or proceed to the fermentation step.
If you opt to ferment this relish, place it into wide mouth mason jars, screw the caps on tight, and leave them on the counter for two days if your kitchen is warm-ish; a day or so longer if your kitchen is cool. Then transfer them to the fridge.

Enjoy!!