Cinnamon Cranberry Chutney

Cinnamon Cranberry Chutney by
I feel I must preface this recipe by admitting that I am not a big cranberry fan. That stuff on the table at Thanksgiving and Christmas? I won’t eat it. Gross. So believe me when I say this stuff is good. I would have eaten the whole quart myself, but I was forced to share it with my family.
Sigh. Life is hard.
Cinnamon Cranberry Chutney by
My inspiration for this chutney came from a cranberry sauce I originally saw over at gnowfglins. Pretty much everything on that site is amazing, you should check it out if you’ve never heard of it before….
Cinnamon Cranberry Chutney by
The honey and coconut milk give this chutney a sweet hint, while the cinnamon and nutmeg give it a little spice. Combined, these are the perfect things to help mask the tart !pop! of cranberry – making even cranberry un-lovers like me converts.
Cinnamon Cranberry Chutney by
If you’re not to sure about a chuntey full of cranberries, but you’re into super-easy fermented goodness, jump on on over to my Cinnamon Apple Chutney and give it a try! It’s a bit sweeter than this one, so it’s a good place to start. 😉
Cinnamon Cranberry Chutney by
Cinnamon Cranberry Chutney
Free of grain, gluten, eggs, and refined sugar.
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  1. 12 oz. raw cranberries
  2. 1/3 c. honey
  3. 1/3 c. whey (if you don't have any, you can easily make it by straining yogurt through a cheese cloth)
  4. 1/2 c. coconut milk (I like to make my own)
  5. 1 t. cinnamon
  6. 1/4 t. nutmeg
  7. 1 t. kosher salt
  8. 1/2 c. raw walnuts
  1. Pulse everything together in blender until chunky.
  2. Pour into 1 quart jar. Cover tightly and let ferment in a cabinet or counter top (away from sunlight) for 2 days.
  3. Transfer to fridge.
  4. Try not to consume it all at once...
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45 thoughts on “Cinnamon Cranberry Chutney

  1. I love cranberries and always buy freshly harvested in the fall at the Farmers Market. Now I'll be able to enjoy well past the holidays with this recipe – and get he benefits of lacto-fermentation!

  2. Ooh, I definitely want to try this out! My husband recently took a class on fermenting, so I'm sure he will be really interested to try out this recipe! Stoping by from the Let's Get Real blog hop.

  3. Thanks for stopping by, Joyce! I'm glad you enjoy my posts. 🙂 I believe there's a link to my homemade coconut milk up in the ingredients list. It's super easy!

  4. How neat that your husband got to take a class – that sounds like a wonderful experience. I hope you enjoy the chutney! 🙂 Thanks for stopping by!

  5. Great recipe – sounds delicious. Cranberries are so good for us but people usually only eat then during the holiday yet they can fit into any meal . Thanks for sharing on Real Food Fridays Blog Hop! Have a wonderful healthy day!

  6. Hi Raia,
    What a wonderfully delicious and nutritious condiment, that is also good for the gut! This is such a creative recipe. I have been making cranberry smoothies in my blender so now I am just going to make a few adjustments and create cranberry chutney too!

  7. What a beautiful color this chutney is! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂

    What great recipes this week in the link up!

    Cindy from

  8. Pingback: Homemade Cheese
  9. I will be using whey from my Kefir Milk (live grains). Instead of coconut milk I will use the Kefir Milk. This should be interesting. What do you think?
    Frances from Sunny South Africa