Tart and sassy, this Cranberry Walnut Chutney is an easy lacto-fermented condiment that will have you going back for seconds… and thirds.
I feel I must preface this recipe by admitting that I have not always been a huge cranberry fan. That stuff on the table at Thanksgiving and Christmas? I never wanted 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.
A little inspiration.
My inspiration for this chutney came from a cranberry sauce I originally saw over at Traditional Cooking School. Pretty much everything on that site is amazing, you should check it out if you’ve never heard of it before…
If you need a little cranberry inspiration, here are a few more cranberry recipes that I love!
- Cider & Elderberry Cranberry Sauce
- Cranberry Apple Switchel
- Cinnamon Cranberry Coffee Cake
- Cranberry Kefir Fruit Snacks
- Paleo Cranberry Walnut Coffee Cake
Cranberry Walnut Chutney.
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.
If you’re not to sure about a chutney 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.
In the recipe card I’ve linked to some of the products from my affiliate partners that I like to use. Purchasing through these links won’t cost you anything extra. Thanks!
Lacto-Fermented Cranberry Walnut Chutney
Free from grain, gluten, eggs, and refined sugar.
12 ounces raw cranberries
1/2 cup honey
1/3 cup whey (if you don’t have any, you can easily make it by straining yogurt through a cheese cloth)
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon Himalayan salt
1/2 cup raw walnuts
1/4 teaspoon orange zest (optional)
Place all ingredients (except optional zest) in a small food processor. Pulse together until chunky.
Pour into 1 quart jar. Cover tightly and let ferment in a cabinet or counter top (away from sunlight) for 2 days.
Stir in optional orange zest, if desired. Transfer to fridge.
Try not to consume it all at once…