Fermented Apple Cranberry Chutney


Delicious with turkey, ham, or chicken! You’ll want this all year long, not just during the holidays, so be sure to freeze some extra cranberries.



  • 3 cups cranberries (fresh or frozen)
  • 1 cup Granny Smith or Fuji apple (about one large apple)
    peeled and chopped
  • 1 cup organic raisins
  • 1 cup dates, pitted and sliced
  • 1/4 cup honey (optional)
  • 1 cup onion, chopped
  • 3/4 cup celery, chopped
  • 1 cup water
  • 1/2 cup apple cider vinegar
  • 2 teaspoons ground cinnamon
  • 1-1/2 teaspoons ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 cup whey or water kefir

  1. Combine all ingredients in a medium-size saucepan. Bring to a boil over medium-high heat. Reduce heat and simmer, uncovered, about 30 minutes, until slightly thick.
  2. Remove from heat and cool to room temperature. Meanwhile, sterilize four 8-ounce jars.
  3. When chutney is cool, divide among jars, leaving 1 to 2 inches headroom.
  4. Stir 1 tablespoon of whey or water kefir into each jar and cap securely. Ferment at room temperature for 2 days before refrigerating. 

Use within 2 months.


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