Persimmon Chutney

Most years we harvest bushels of persimmons from our two trees. I dehydrate many, give many away, eat at lot of them fresh, and still end up with a freezer full of whole fruit. This unusual and yummy recipe combines our love of probiotic fermented foods with our love of spices. Ripe persimmons are so sweet that no additional sweetener is needed. Makes about a quart. Don’t have persimmons? Try substituting a different sweet tasting fruit. Continue reading Persimmon Chutney

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. Continue reading Cranberry Chutney Recipe