Carbonated Cranboozy Relish

IMG_2260Here’s a super easy leftover idea (part of our Leftover Week series), that most non-homebrewers don’t have the equipment for — carbonated cranberry relish.


Carbonated Cranberry Relish



Like Pop Rocks, but made from cranberry relish.


cranberry relish

carbon dioxide gas (CO2)



Take a food storage container full of cranberry relish and place it, uncovered, at the bottom of a Corny keg. Seal the keg and apply a small amount of CO2 pressure (5–8 PSI). Vent the keg about 10 times, for a few full seconds each time, to increase the percentage of CO2 in the vessel. (Alternately, fill the keg with water, push the water out with CO2 pressure and then place the relish container inside.) Once the keg is vented, turn the CO2 pressure up to about 30 PSI. Let the keg sit, refrigerated, for a day or two. Next, turn off the gas, vent to keg slowly until the lid can be opened and retrieve the relish. (If you vent quickly, you may be cleaning relish off the sides of your keg.)  Consume promptly.


Cranboozy option:

Add a little vodka to the cranberry relish before carbonating it. Mix the vodka (80 proof) at 1 part vodka to 3 parts (carbon-filtered) water. This makes a 10% ABV solution — if you add too much booze to the relish, it’s terrible. Add the alcohol mix to the relish (in the food storage container) until mixture is a little soupy. Let sit, refrigerated, overnight. Pour relish into a fine strainer to separate excess liquid. (You can drink the red liquid.) Return the drained relish to it’s food storage container and follow directions above. You may want to taste the relish before carbonating it and add a little sugar, if you think it will help.


  1. I have seen this done without a CO2 tank or keg. You just get some dry ice (solid CO2), pack it in a styrofoam cooler, put in some fruit or whatever you want, and seal it up with some plastic wrap and tape. Then you just throw it in the fridge or keep it somewhere cold for a while, and you have carbonated fruit as the dry ice sublimates. Its best if the fruit starts out cold.
    – Dennis, Life Fermented Blog

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