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NOVEMBER 22, 2011
chop up two oranges
add the oranges to cranberries (one bag) and two peeled and cut up Cortland apples
Ten dried apricots, chopped
a handful of golden raisins and a teaspoon of grated fresh ginger root
one cinnamon stick and a cup of OJ. Add heat!
Bring to a boil then simmer for ten minutes
You could add a few hot pepper flakes (maybe a swig of brandy or a little red wine) but don't forget to add the toasted pecans before you serve this chutney with your favorite bird on Thanksgiving Day or a summer bbq pork loin (better stock up on some extra cranberries; freeze a few bags!)
Okay, so this is supposed to be a blog about illustration right? And I have to include an illustration with my little recipe? This marvelous piece of graphic beauty was one of hundreds of images (postage stamp size to murals) I did in the age of Dinosaurs for The Miami Children's Museum. Not exactly a prize winner!