Cranberries are a delicious superfood with vitamin C, fiber, and antioxidants. The fermentation process provides beneficial probiotics with lots of good bacteria. It’s good for the digestion and boosts immunity. I love this and always make extra so that I can eat it for months. It’s great on yogurt, turkey wraps or just by itself. Kids love it too, so delicious!

Course: Side Dish
Cuisine: American
Author: Nanette


  • Food Processor


  • 3 Cups Cranberries (high pesticide risk, buy organic)
  • 1/2 Cup Toasted Pecans or walnuts
  • 1/2 Cup Whey   (recipe below if needed)
  • 1/2 Cup Organic Apple Cider
  • 1/2 Cup Honey Local, raw
  • 1 Tsp Sea Salt
  • 1 Tsp Ground Cinnamon
  • 1/2 Tsp Ground Clove
  • 2 Oranges (juice and pulp)
  • 1/2 Cup Raisins


  • Wash cranberries, remove soft berries and stems.
  • Put all ingredients except raisins in a food processor, pulse a few times, leaving a bit chunky.
  • Stir in the raisins.
  • Put in a 1-quart mason jar with a lid. Leave at room temperature for 48 hours.
  • Label with a 2-month expiration date and refrigerate.


To Make Whey;

  • 32 oz Full Fat Plain Organic Yogurt
  • Cheesecloth

Line a large bowl with cheesecloth, add the yogurt, gather the ends of the cloth and secure with twine or a rubber band to a hook or cabinet. Let hang for about 12 hours or until dripping stops. Pour the liquid (whey) into a glass jar, label with a 6-month expiration date. Yields about 1 cup of whey. Eat the resulting cream cheese! Questions, comments, and shares are welcomed.

In Health,
Coach Nanette