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Fermented Apple Raisin Spread

Fermented apples are delicious with oatmeal, pancakes, waffles or in a peanut butter sandwich.

Fermented apple raisin spread is a lightly sweet and spicy condiment that tastes like apple pie. It is a delicious alternative to jam, or served with cheese. See the section above for more serving options.

Ingredients

Scale
  • 1/2 cup walnuts (optional)
  • 1/2 cup raisins
  • 2 Tbsp sugar (to feed the ferment)
  • 6 whole cloves, ground or 1/2 tsp ground cloves (see notes)
  • 1 cinnamon stick (or 1/2 tsp ground cinnamon)
  • 1/2 tsp fennel seed
  • 2 cups of grated apple (about 2 medium apples)
  • 1/4 cup yeast-based culture (see notes for details)
  • 1/4 cup filtered water 

Instructions

  1. The walnuts add a nutty crunch to this otherwise smooth spread. They are completely optional. If you decide to include walnuts, toast them lightly, then finely chop.
  2. Place the walnuts, raisins, sugar, and spices in a quart-sized jar (1 L).
  3. Add half of the apple to the jar, stir to mix it with the spices. Then add the rest of the apple with the culture, and water stir again.
  4. Pack everything down into the jar. The apple may not be completely submerged in liquid, however, it will soften and release liquid as it ferments, so don’t worry.
  5. Add in the cinnamon stick, pushing it down into the center of the apple mixture.
  6. Ferment in a cool dark location for 2-3 days.
  7. Cap with an air-tight lid and store in the fridge. Use within 1 month. See the section above for other storage options.
  8. The added sugar is used to feed the ferment. So the spread will be more tart than sweet. If you would like it to be a bit sweeter, feel free to stir in a bit of sugar or honey (around 2 Tbsp) right before serving.

Notes

  • There are a number of options for a yeast-based starter. Probiotic beverages, like kombucha or water kefir, are a great starter for this ferment. I really like the added flavor that comes with using ginger bug. Store-bought starters include unpasteurized apple cider vinegar or raw honey. Please note that honey-based ferments are not recommended for pregnant women, children under the age of 1 year, or anyone who may be immunocompromised.
  • This spread will be sparkling right after fermentation, however, that should decrease after a few days in the fridge.
  • Freshly ground cloves pack a lot more flavor than store-bought ground cloves. So grinding your own cloves will actually require less than 1/2 tsp ground.

Keywords: vegan, gluten free, chutney, relish, spread, jam, probiotic, healthy, fall, winter