This simple cultured cranberry-orange chutney is an excellent way to add a fermented boost to your holiday or family gathering!
Cultured Cranberry-Orange Chutney
3 c. frozen or fresh cranberries
1-2 fresh oranges, peeled and de-seeded
1-2 tsp. cinnamon
1/4 tsp. salt
2-4 tbsp. whole cane or other unrefined sugar (honey is also an option – it will ferment more quickly)
1/4 c. water kefir, whey, or kombucha for use as a starter
Combine all ingredients in food processor or blender. Pulse until desired consistency is reached. Pack into a mason jar. Tighten lid and store at room temperature for 1-2 days. An airlock helps protect the fermentation process. I like Masontops found here.
After the fermentation period, transfer to refrigerator and use within three weeks.
This recipe can be adapted to include any available fruit such as strawberries, raspberries, or blueberries. Consider adding finely chopped ginger and/or a pinch of ground cloves for extra flavor.
Other holiday meal suggestions: