Cranberry Holiday Chutney

November 18, 2019

Just in time to make for all your holiday festivities! 

This recipe is one we adapted for our recent appearance at the Wise Traditions conference in Dallas and it was a HIT! We had so many requests for the recipe that I promised to try. 

This was made in a 5 gallon batch, so hopefully this quart size recipe does it justice, but definitely feel free to adapt or adjust as always!

 

Cranberry Holiday Chutney

2 cups fresh cranberries (could use frozen)

2 oranges 

2 grapefruits 

2 apples

1/4 cup (ish) sugar or sweetener of choice  (I used raw cane sugar)

1/4 cup (ish) kombucha (I used ginger and lemonade flavors but plain is fine! You could use whey or water kefir or another starter if preferred)

1 small knob ginger (optional) 

1-2 teaspoons cinnamon (optional) 

1/2 teaspoon sea salt

 

 

Peel oranges and grapefruit and remove seeds, or get fancy and supreme them (cut out just the segments and leave the membranes. Not necessary but just that little extra something)

Wash and core apples and quarter or cut small enough for your food processor. 

Rinse and sort cranberries.

 

Pulse all in food processor not to a paste but until minced to your preference. 

 

Pack into quart jar and cover with pickle pipe or other fermentation top or just use your jar lid. 

 

Leave out 1-3 (or 5 or 7) days or until your preferred level of yum!

 

Great over beef, turkey, sweet potatoes, cheesecake, a spoon... whatever you like! 

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