Fermented Cranberry-Orange Chutney

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This Thanksgiving, consider adding a fermented food to your meal! The probiotic boost will aid digestion by adding good bacteria, enzymes, and yeasts to your system. One option is this easy substitute for cranberry sauce.

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 will not work)
  • 1/4 c. water kefir, whey, or coconut water kefir for use as a starter

Combine all ingredients in food processor or Vitamix. Pulse until desired consistency is reached. Pack into mason jar. Tighten lid and store at room temperature for 1-2 days. An airlock as pictured at right helps prevent mold growth.

After fermentation period, transfer to refrigerator and use within 3 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.

I often dehydrate this recipe and use it in energy bars featuring sprouted almonds. See momsAWARE's Rejuvenating Recipes for my Andy Bars recipe!

For more great ways to add a probiotic boost to your Thanksgiving fare, see Cultures for Health's helpful article on Incorporating Cultured Foods into Your Holiday Dishes.