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?)
My real time, on the fly video.
- one smaller box of cranberries
- 1/2 of a sweet onion
- juice and zest of one Cara Cara orange (IMHO these oranges are the absolute best on earth.)
- 3 smaller carrots
- 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.