Cranberries are one of the healthiest berries that grace us with their beautiful crimson perkiness during the winter. Did you know that they are packed with vitamin C, potassium, and antioxidants that can help boost cardio health and also prevent cancer? While the familiar cranberry sauce is often served during Thanksgiving, it is often cooked with a lot of sugar. Cooking depletes vitamins as well as other phytonutrients in cranberries, while the sugar can upset your blood-sugar balance. (Do you really need more sugar before all that pumpkin pie and ice cream?)
This recipe is a nourishing alternative that contains all the goodness of raw cranberries, apples, onions, and spices enhanced with live cultures that are developed during fermentation.
(Well, if you still want an old-fashion cranberry sauce, BUT with the added benefit of fermentation, try this recipe for Cranberry Apple Relish.)
Raw Cranberry-Apple Chutney
1-1/2 teaspoons sea salt
2 cups filtered water
1/3 cup fresh cranberries*
2 small green apples, cut into small cubes (total weight about 6 oz.)
1/3 cup chopped purple onion
1 star anise
1/4 teaspoon cinnamon powder
1 cinnamon stick (optional)
1/2 teaspoon fresh grated ginger
1 pint-size, wide-mouth mason jar
1. Make a brine by heating the water to a boil. Dissolve the salt in water and allow to cool completely.
2. Place the chopped apple pieces, cranberries, and other ingredients on a bowl and mix well.
3. Put the mixed ingredients into a pint-size, wide mouth mason jar.
(Gently press the ingredients to compress them.)
4. Pour the brine over mixture. Be sure that the brine covers the top of the ingredients by one inch.
5. Place your Kraut Source unit on according to directions.
6. Place in a cool area of your kitchen counter, away from direct sunlight. Allow to ferment for 5 - 6 days.
7. Once ready, serve with your Thanksgiving turkey or roasted ham.
(This chutney will store in the fridge for about one week.)
The fermented brine makes a beautiful and festive cocktail to accompany your Holiday meals. Click on image for the recipe.