Cranberry Pear Chutney

by lydia on November 19, 2013

Cranberries and pears are gracing the produce aisles as they do each fall prior to Thanksgiving. I don’t know about you, but adore both on their own, but paired together they are a match made in heaven. I came up with this cranberry pear chutney right before Thanksgiving last year. I served it to my guests who enjoyed it immensely, mind you these guests were not even familiar with fermented foods. Now my brother, who was one of my guests, is requesting I bring fermented foods to our families’ Thanksgiving dinner. And of course, I am happy to oblige!


This recipe is ridiculously simple, and ferments very quickly. It is quite tart and subtly sweet,  which is how I like it. It’s a welcome addition to the Thanksgiving table. I enjoy having several varieties of cranberry sauces to choose from. This cranberry chutney will become a tradition for my family from here on out! I hope you will try it too. There is just enough time to go make some for yourself, try it out, eat it all up, and then make a batch to contribute to your own Thanksgiving celebration.

Cranberry Pear Chutney


  • 3 cups cranberries
  • 2- 3 pears (medium to large) ripe but not mushy, 1/2 inch dice (use 3 if they are smaller)
  • 1/4 cup golden raisins
  • 1/4 cup chopped pitted dates
  • Zest of one orange
  • 1/2 inch knob of ginger, grated
  • 1/2 cup orange juice (more if needed)
  • 1/2 tsp. cinnamon
  • 1/8 tsp. nutmeg
  • 1/8 tsp. cloves
  • 5 grams salt (= approx.1 tsp fine grind himalayan salt)
  • zest of one lemon (optional)
  • 2 Tbsp. -1/8 cup maple syrup OR more dates to make a puree (see instructions), if you are sugar free you can use liquid vanilla stevia drops to taste.


  1. Pulse cranberries in a food processor - do not puree, keep them chunky but small.
  2. Toss all ingredients together well in a bowl.
  3. Place into a 1 liter anaerobic vessel and use some sort of glass weight or bowl if needed.
  4. Add more fresh squeezed orange juice to the top of your ferment if it does not have enough liquid to cover.
  5. Clamp down lid - add water to airlock and insert.
  6. Ferment for 5-14 hours (I usually go about 12-18 in my kitchen in the fall ).
  7. Remove the entire airlock lid and switch to a regular lid
  8. To replace the maple syrup, you can make a date puree with 1/3-1/2 cup dates and a bit of water or more orange juice to thin out and leave out the chopped dates. Puree until smooth and the consistency of molasses or honey.

Don’t forget the fact that you will be serving up a nice dose of nutrition and health promoting components with this chutney. Cranberries are a great prevention for urinary tract infections and an overall healing support to the kidneys. Not to mention high in antioxidants and a good source of vitamin C. Also, how many of us could stand a little probiotic hit on turkey day? (I think you know the answer to that!)


Want more info. on how to ferment foods anaerobically and properly? Check out my favorite eCookBook with lots of amazing recipes, tips and info. Click on the banner below to learn more!

New to anaerobic fermentation? Here are the jars I recommend – The Probiotic Jar.




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{ 4 comments… read them below or add one }

Debra E December 3, 2013 at 1:31 pm

Are the dates and maple syrup mainly for sweetness? If I leave them out will it be a bit bitter? Thanks!


lydia December 3, 2013 at 1:36 pm

Yes -it will be VERY tart without them! You can play around with the recipe a bit though – try using liquid stevia maybe if you want to avoid the sugar.


Debra E December 10, 2013 at 1:55 pm

Delicious! I put mine in the fridge 3 or 4 days ago and was hoping to have some still left to have at Christmas. But since this has fruit in it, will this ferment even last that long?


lydia December 10, 2013 at 1:57 pm

Yes, it should be fine!


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