Fermented Cranberry Chutney

When it came to Thanksgiving, I was the child who skipped most of the offerings and ate my weight in Stove Top Stuffing and turkey. It was never too difficult to be turned off by the jellied cranberry sauce, beets, or sweet potatoes that popped out of the aluminum can before getting reheated on the stove top. I was a picky eater and never a big fan of the vegetables. 

Many years later, I find myself wanting mostly vegetables, a good portion of turkey, and just a taste of stuffing. Cranberry sauce, especially when fermented, adds great flavor to the savory pasture raised bird, and is now one of my favorite parts of the dinner. 

With a large prep list for Thanksgiving Day, I do my best to get a few things done earlier in the week so that the holiday can be a little less "busy". Make this fermented chutney a few days ahead of time and allow it to get nice and bubbly. 

Fermented Cranberry Chutney

Ingredients: Makes 1 pint

  • 1 pound (about 4 cups) fresh cranberries 
  • 1/2 cup honey or maple syrup
  • 1 teaspoon sea salt
  • 1/2 cup whey, sauerkraut juice, or kombucha
  • 1/2 cup apple cider
  • 2 tablespoons apple cider vinegar or fresh squeezed lemon juice
  • 1 tablespoon freshly minced ginger root
  • 1 teaspoon ground cinnamon


  1. Place the cranberries in a food processor and pulse to break up, but be mindful not to over blend. You want some texture here. 
  2. Place the cranberries in a bowl and stir in the remaining ingredients. 
  3. Pack the sauce into a 1 quart jar and pack down so that the liquid covers the berries. 
  4. Screw a lid on, place the jar in a warm spot in your kitchen, and ferment for 24-48 hours. 
  5. Refrigerate and use within 3 months.
Fermented cranberry chutney in the foreground, cooked version in back. 

Fermented cranberry chutney in the foreground, cooked version in back.