Saturday, December 7, 2013

Fermented Cranberry Orange Chutney


Forget the stuff in the can, make a batch of fermented chutney instead. Ask yourself: what sounds better on a turkey sandwich?

Of course, this chutney is great for a variety of applications (for instance, on a warm pumpkin empanada perhaps?).

This recipe uses microbes on the fruit and present in the air but there's no reason you couldn't kickstart it with kefir grains, packaged yeast or yeast from a bottle-conditioned beer.

It's your kitchen, play with your food.

Fermented Cranberry Holiday Chutney:
Recipe adapted from original by Jane Campbell of Fermenters Kitchen (a group on FB) -
  • 1 1/2 cups of cranberries (chopped up).
  • 2 Tablespoons of minced onion (we left this out in our version).
  • 3 1/2 Tablespoons nuts (I did use walnuts - use what you have, almonds, pecans, etc).
  • 2 1/2 Tablespoons sugar.
  • 1/2 Tablespoon Brown sugar.
  • Cinnamon and nutmeg to taste.
  • Salt to taste.
  • 1/4 cup fresh squeezed orange juice (we had clementines on hand, tangerines would work well also).
I didn't have any fresh orange to add grated peel to it. So I did have orange juice and I added enough to have my mixture under the brine. About 1/4 cup (this was a small batch!) or so.
Combine all ingredients, mix well in a food processor until everything is your desired texture.

Allow to sit out for 3-5 days, covered with cheesecloth or a clean kitchen towel. A warmer kitchen will speed up fermentation and a cooler kitchen will take longer, so taste every day or so until it is to your desired level of fermentation.

Allow to mellow in the fridge for about 10 days or so.

This is NOT a sweet chutney, I feel this one is good on sandwiches, turkey and so on. Now you decide you want a sweeter one? Add some sugar, little at a time you can always add sugar you can't take it out!