A cut-glass square serving dish containing Raw Cranberry Apple Chutney. |

Raw Cranberry-Apple Chutney

The Raw Cranberry-Apple Chutney has the goodness of raw cranberries, apples, onions and spices enhanced with live cultures that are created during fermentation. A few spoonfuls of this is always welcome as a flavorful afternoon snack.

Course Fermented, Salad
Prep Time 20 minutes
Author Holly Howe

You Will Need


  • 1 pint (500 ml) wide-mouth canning jar or similar sized jar & lid
  • Optional weight and airlock device


  • 1/2 cup (120 ml) fresh or frozen cranberries, measure out
  • 2 small green apples, cut into small cubes
  • 1/4 cup (60 ml) red onion, finely diced
  • 1 star anise pod (or 1/4 teaspoon anise seeds)
  • 1/4 teaspoon (1 ml) cinnamon powder
  • 1 cinnamon stick
  • 1 2 inch (5 cm) piece of fresh ginger root, finely grated

Brine (2%)

  • 1 tablespoon (15 ml) salt dissolved in 2 cups (480 ml) water


  1. CHOP apples and dice onion.
  2. MIX. Place all ingredients (except brine) in a bowl and mix well.
  3. PACK the mixed ingredients into a wide-mouth pint (500 ml) jar, to about 1/2 inch below the threads.
  4. Gently press the mixture down to compress it.
  5. BRINE. Pour the brine over the mixture covering the mixture by one inch.
  6. SUBMERGE. Insert your weight and screw optional airlock lid on. Using tape, label your jar with the date and recipe name.

  7. FERMENT. Place in a shallow bowl on your kitchen counter, out of direct sunlight to ferment for 5-7 days. Don't let it ferment for too long, or your ferment will shift towards the alcohol side. 
  8. As it ferments the color dulls. You'll see bubbles rising to the surface during the first few days.
  9. STORE. When taste is to your liking, add the fermentation length to your label and place in your refrigerator where it can last for up to 6 months.
  10. ENJOY. Cranberry-Apple Chutney makes for a great winter salad. It may also be served alongside poultry.