cranberry blessing

Cranberry Chutney (Vegan)

Vegan Cranberry Chutney 

I’m slowly getting ready for Thanksgiving.  Very slowly.  I just decided yesterday to buy some cranberries with no real intention of making sauce.  I just bought them–they are a pretty cranberry color and . . . they sort of define Thanksgiving.  Seriously, I bought with no intention!  BUT I do know that I can freeze cranberries so even if I didn’t use them now . . . I could freeze them and use them later.  Sometimes I do things that don’t really make a lot of sense.  (For the record I have bought fingernail polish because it was a pretty color–but I never paint my nails AND I have lots and lots of really beautiful yarn . . . are you seeing a trend?)

The Video

My real time, on the fly video.  








The Ingredients

  1. one smaller box of cranberries
  2. 1/2 of a sweet onion
  3. juice and zest of one Cara Cara orange (IMHO these oranges are the absolute best on earth.)
  4. 3 smaller carrots
  5. 6 cloves of garlic–which is too much!

I start with the onions on low to caramelize them . . . then add the rest.  

When I was in the kitchen on this day I also prepped up my butternut squash–I had 4!  I roasted them all.  I will make soup, freeze some cubes and use the remaining squash for my Thanksgiving day vegan casserole.  

Be Blessed as you eat with L.O.V.E.

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3 replies
  1. Katina Vaselopulos
    Katina Vaselopulos says:


    I am making it often during this time…without onion, though! For Thanksgiving I made a jello mold with chopped in the processor walnuts, orange rind, apples, and cranberries. Added cubed orange flesh and dissolved jello. Delicious!

    Is gelatin vegan?

    • Renee
      Renee says:

      Gelatin is not vegan unless it specifically says so–I would imagine it would be make out of arrowroot or tapioca–depending on what you were using it for. I know if you cook down apple peels and cores it has a natural pectin that will thicken. I have not tried it, but in theory . . . it should work. :-)

      Be Blessed.

      • Katina Vaselopulos
        Katina Vaselopulos says:


        I might try pectin and see how it works. I will also look if there is any plant gelatin.
        I never new about apple peels and cores. I tie though quince peels and cores in a piece of cheese cloth and include into the pot with the fruit. I thickens the preserves and their syrup for a jellied thicker version.

        Blessings back,


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