Lacto-Fermented Cranberry Chutney: a holiday classic that's good for your gut

Barbara Lehr shares her wisdom about all things fermented every Friday from noon til' two with her Fermentation Friday demonstrations in the Hub Kitchen. Just in time for the holidays, this week she sampled a lacto-fermented cranberry relish with flavor dimensions that are out of this world! While it's culinary value is unsurpassed, you'll also appreciate the health benefits (lacto-fermented foods can aid digestion, for instance, making this a perfect accompaniment for a holiday feast). This recipe is quick to whip up (with or without a food processor) and only needs two days to ferment. Click here for the recipe.

Fermented Cranberry Chutney

This is delicious at the holidays in lieu of traditional cranberry sauce. It is also tasty over yogurt.

 adapted from a recipe at oh lardy 

Ingredients

3 cups fresh cranberries (1 bag)

1/2 cup pecans (optional)

1/2 cup honey

1 tsp sea salt

1/2 cup of whey 

1/2 cup apple juice (original recipe called for apple cider)

1 tsp cinnamon

1/2 tsp ground clove (optional)

Juice from 1 orange and 1 lemon

1/2 cup raisins

Instructions

Mix all ingredients (except raisins) together.

Put into a food processor or vitamix and lightly pulse until the desired consistency. I make mine medium chunky.

Stir in raisins.

Add mixture to a 1 quart mason jar.

Add filtered water if need to leave about 1 inch headroom.

Tighten lid and leave at room temperature for 48 hours to ferment.

Refrigerate and use within 2 months.