Probiotic Holiday Relish

Cut the ends off the orange and set them aside. Chop the rest of the orange and persimmon into medium sized pieces and place in food processor along with the cranberries. Process in the food processor until the fruit is in small pieces and all about the same size. Place in a large bowl.

Stir in the ginger, cinnamon, apple cider vinegar and sea salt. Massage and squeeze the fruit with your hands for about 5-10 minutes to release the juices and break down the fruit. Let it sit for 10 minutes to release more juice. The relish will become very wet.

Pack the mixture down firmly into a pint sized mason jar. As you press the mixture down it will become covered in its own juices. Continue packing the relish into the jar until there is about an inch of room from the top. Place the orange ends on the top of the relish and submerge in the juices. You can also use a glass weight, rock or shot glass to hold the mixture under the juice. Put the lid on and place it in your pantry.

Check the relish daily to make sure the fruit is under the brine, push it back down if it is not. After 2-3 days place it in the fridge. It’s ready to eat.