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
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.