FERMENTATION LENGTH: 5-7 daysSALT PERCENT: 2%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 Appetizer, Salad, Snack
Keyword Apple, Cranberry, Fermented, Paleo
Prep Time 20 minutesminutes
Author Holly Howe
Equipment
1 pint (500 ml) wide-mouth canning jar or similar sized jar & lid
Optional weight and airlock device
Ingredients
1/2cup (120 ml)fresh or frozen cranberries, measure out
2small green apples, cut into small cubes
1/4cup (60 ml)red onion, finely diced
1star anise pod(or 1/4 teaspoon anise seeds)
1/4teaspoon (1 ml)cinnamon powder
1cinnamon stick
12 inch (5 cm)piece of fresh ginger root, finely grated
Brine (2%)
1 tablespoon (15 ml) salt dissolved in 2 cups (480 ml) water
Instructions
CHOP apples and dice onion.
MIX. Place all ingredients (except brine) in a bowl and mix well.
PACK the mixed ingredients into a wide-mouth pint (500 ml) jar, to about 1/2 inch below the threads.Gently press the mixture down to compress it.
BRINE. Pour the brine over the mixture covering the mixture by one inch.
SUBMERGE. Insert your weight and screw optional airlock lid on. Using tape, label your jar with the date and recipe name.
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. As it ferments the color dulls. You'll see bubbles rising to the surface during the first few days.
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.
ENJOY. Cranberry-Apple Chutney makes for a great winter salad. It may also be served alongside poultry.