Lacto-fermenting is not rocket science. And just a couple of tablespoons at each meal not only aids digestion but also is a powerhouse of nutrition. Go buy some cranberries while you still can!
Before you go chopping everything, start your whey dripping. You can use yogurt or kefir. In the above picture, I poured kefir into a coffee filter that I sat on a strainer/funnel combo on top of my jar. The clear-ish liquid that comes out the bottom is whey.
In a food processor, coarsely chop cranberries and apples. I used my blade attachment but the shredded attachment would work, too. (My shredder
fell jumped off the counter and broke. Boo.)
Pour everything into a bowl and stir.
Stuff it into a jar.
At this point I decided to use the remainder of the can of pineapple and added about a cup of filtered water.
Here's my recipe for a two quart (or half gallon) jar:
10 oz cranberries, chopped
4 small apples, chopped
1 can (18oz?) crushed pineapple, I drained it to use the juice for something else but the juice would be fine in this. Actually a fresh pineapple would be best, but I couldn't bring myself to pay $5 for one.
1/2 lemon, squeezed
1/2 t powdered cloves
2 t cinnamon, heaping
1/4 c rapadura or sucanat (unrefined sugar)
1 t real salt
1/2 cup whey
filtered water as needed.
Mix the above and keep on your counter for 2-3 days then refrigerate.
Unlike sauerkraut that will keep for months (a year?!) in the fridge, Nourishing Traditions recommends eating the chutney within two months.
When I made this today, I decided to add 2 oranges (processed with apples) - because I had them on hand. As a result, I did not add the half squeezed lemon nor was the extra water needed.