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.
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….
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 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
Free of grain, gluten, eggs, and refined sugar.
Write a review
  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...
Raias Recipes https://raiasrecipes.com/