Cranberry-Orange Chutney
  • makes 2 quarts
  • 3 cups fresh cranberries
  • 1 cup pecans
  • 1/2 cup evaporated cane juice
  • 2 tsp of sea salt
  • 2 tablespoons whey
  • 1/2 cup apple cider or juice
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cloves
  • 1 orange, chopped including peel
  • juice from 1 orange
  • juice from 1 lemon
  • 1 cup of raisins
  1. Combine all of the ingredients in a food processor and pulse until uniformly chopped. Transfer to a large, nonreactive mixing bowl and stir in the raisins. Pack into 2 clean quart jars; add filtered water to cover, if necessary. Top with melted coconut oil and seal tightly.
  2. Leave on the counter, out of the sun, for 2 to 3 days, or until the mixture begins to bubble. Transfer to the refrigerator to store.
  3. Nutrition (per serving): 30 calories, 1.3g total fat, 0mg cholesterol, 59.6mg sodium, 42.5mg potassium, 5.1g carbohydrates, <1g fiber, 3.3g sugar, <1g protein
Recipe by Jan's Sushi Bar at