Recipe: Cultured Cranberry Chutney
Let’s face it, Thanksgiving is all about the food. Some of us may actually think about what we’re thankful for in the weeks leading up to the holiday, but most of us are probably more concerned about getting the stuffing just right.
Since so many of us tend to overindulge at Thanksgiving, Andrea Fabry’s recipe for a probiotic-rich, fermented cranberry chutney seems like a great addition to the holiday table. Andrea says, “The probiotic boost will aid digestion by adding good bacteria, enzymes, and yeasts to your system. One option is this easy substitute for cranberry sauce.”
Thanks for the great tip, Andrea! (See, we’re being thankful. Now, where’s that stuffing recipe…)
Cultured Cranberry-Orange Chutney
3 c. frozen or fresh cranberries
1-2 fresh oranges, peeled and de-seeded
1-2 tsp. cinnamon
1/4 tsp. salt
2-4 tbsp. whole cane or other unrefined sugar (honey will not work)
1/4 c. water kefir, whey, or coconut water kefir for use as a starter
Combine all ingredients in food processor or Vitamix. Pulse until desired consistency is reached. Pack into mason jar. Tighten lid and store at room temperature for 1-2 days. An airlock as pictured at right helps prevent mold growth.
After fermentation period, transfer to refrigerator and use within 3 weeks.
This recipe can be adapted to include any available fruit such as strawberries, raspberries, or blueberries. Consider adding finely chopped ginger and/or a pinch of ground cloves for extra flavor.
How do you plan on lightening up your Thanksgiving feast?
This recipe originally appeared on Our Health Journey. It is re-posted here with permission of the author.
Photo Credit: Andrea Fabry
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