Lacto-Fermented Cranberry Chutney

What do you get when you mix cranberries, apples, pears, pineapple with a few spices? A delicious Cranberry Chutney, of course!

Cranberries are already jam packed with nutrition, but when they are lacto-fermented, they become even more healthy.

What on earth is lacto-fermented and why is it so good for you, you ask? According to the  Weston Price website:

The proliferation of lactobacilli in fermented vegetables enhances their digestibility and increases vitamin levels. These beneficial organisms produce numerous helpful enzymes as well as antibiotic and anti-carcinogenic substances. Their main by-product, lactic acid, not only keeps vegetables and fruits in a state of perfect preservation but also promotes the growth of healthy flora throughout the intestine.

In short- natural probiotics, baby.

Load me up!

Lacto- Fermented Cranberry Chutney


  • 12 oz cranberries
  • 2 apples
  • 2 bosc pears
  • 1 cup of pineapple (can chop up fresh or buy a can)
  • 1/8 cup freshly squeezed lemon juice
  • 2 tsp cinnamon
  • 1/2 tsp all spice
  • 1 tsp sea salt
  • 1/2 cup whey


  • Chop cranberries, apples, pears and pineapple to small size (I pulsed the cranberries in the food processor, and chopped the others small by hand) and place in a big bowl
  • Add all remaining ingredients and mix well
  • Place all ingredients in a mason jar and press down on it (you want to see some liquid gather at the top)
  • Place a mason jar top loosely over it and let sit on your counter for 3 days
  • Transfer to your fridge and enjoy!

Here's an awesome song to play along while you chop, chop, chop!