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Fermented Cranberry Chutney

This is delicious at the holidays in lieu of traditional cranberry sauce. It is also tasty over yogurt.
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Ingredients
  

  • 3 cups fresh cranberries 1 bag
  • 1/2 cup pecans optional
  • 1/2 cup honey
  • 1 tsp sea salt
  • 1/2 cup of whey OR 1/2 cup filtered water with 1/2 tsp Culture Starter
  • 1/2 cup apple juice original recipe called for apple cider
  • 1 tsp cinnamon
  • 1/2 tsp ground clove optional
  • Juice from 1 orange and 1 lemon
  • 1/2 cup raisins.

Instructions
 

  • Mix all ingredients (except raisins) together.
  • Put into a food processor or vitamix and lightly pulse until the desired consistency. I make mine medium chunky.
  • Stir in raisins.
  • Add mixture to a 1 quart mason jar.
  • Add filtered water if need to leave about 1 inch headroom.
  • Tighten lid and leave at room temperature for 48 hours to ferment.
  • Refrigerate and use within 2 months.

Notes

Notes:
This recipe could easily be halved and fermented in a pint size jar.
I think orange peel would be a delicious addition, but have not tried that yet.