Cranberry chutney, persimmon chutney and fresh sauerkraut

Cranberry Chutney Recipe

Incorporating the old standard orange and cranberry sauce flavors, this raw fermented chutney is both probiotic and delicious. We ate half of the first batch  at one dinner and then put it on our breakfast the next day. It will keep over a month in the refrigerator, perhaps even longer, but we always eat it too quickly to find out. Makes about 1 quart.


  • 1 Organic navel orange

    Mixing the cranberry chutney
    Mixing the cranberry chutney
  • 1 Organic tart apple
  • 1 Large stalk organic celery
  • 12 Ounces organic cranberries
  • 2 Tablespoons honey
  • 1 Cinnamon stick
  • 5 Whole cloves
  • 1 Tablespoon raw sauerkraut juice
  • 1/4 Cup filtered water


  • Puree until smooth the orange (with peel), cored apple, celery, sauerkraut juice, and honey
  • Coarsely chop the cranberries in a food processor or blender
  • Stir the cranberries into the puree
  • Pour the mixture into a clean quart jar and press it down so there are no air bubbles
  • Press the spices into the mix
  • Add a small amount of water to cover the top

    Cranberry chutney fermenting
    Cranberry chutney fermenting
  • Put a little water into a pint zipper bag and test to make sure it doesn’t leak
  • Press the bag into the top of the jar to exclude air
  • Put the lid loosely on the jar and place it in a bowl out of direct light
  • Let ferment at room temperature (70 to 75 degrees Fahrenheit) for 4 to 5 days
  • Juices are likely to run out of the jar and into the bowl as it ferments
  • Remove the plastic bag and store the sauce in the refrigerator


This can be made without the sauerkraut juice, however, you may need to let it ferment several days longer without it.

Cranberry chutney, persimmon chutney and fresh sauerkraut
Cranberry chutney, persimmon chutney and fresh sauerkraut

Buy extra cranberries when they are on sale and freeze them to make the sauce later.

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