Thanksgiving poem and Cranberry Apple Chutney Recipe

As many of us re-group after the election season, we must take time to nurture ourselves to maintain our vitality and strength for whatever work lies ahead in our lives and communities. Thanksgiving gives us an opportunity to remember that our lives are precious and to take time to contemplate on that for which we are grateful.

 

Here is one of my favorite poems about gratitude for the Thanksgiving season.  Also below is a yummy cranberry apple chutney recipe that we made at my recent cooking workshop, and I plan to make it for Thanksgiving dinner.  Enjoy!

Happy Thanksgiving!

 

From the book Life Prayers:

 

I send prayers of gratitude to all

that has given of itself on this day.

The strong beans, and the hardy grains,

the beautiful leafy green plants and the sweet juicy fruits.

I thank the sun that warmed and vitalized them,

     just as it does me,

and the earth that held and nourished them, as it does me,

and the waters that bathed and refreshed them, as they do for me.

I thank the fire that transformed them,

just as I wish to be transformed by the fires of Spirit.

I thank the hands that grew and prepared this food,

just as I thank all those that have touched me in so many ways.

                                                                            --Sedonia Cahill

 

 

 

Cranberry Apple Chutney

½ t mustard seeds

2 t ghee

1 cinnamon stick

4 to 5 T raw sugar

¼ to ½ t salt

¼ t freshly ground black pepper (about 20 twists) or ¼ t cayenne

¼ c apple cider vinegar

¼ to ½ c water

1 t peeled and grated fresh ginger

1 ½ c cranberries, cut in half

1 apple, cored, peeled and chopped

Heat ghee in small saucepan over medium heat. When hot add mustard seeds. After they pop add cinnamon stick, sugar, salt and black pepper. Then add the vinegar and ¼ water. Grate in the ginger, stir for a few seconds and cook for about 5 minutes, uncovered. Then add the apple and cranberries and cook on medium heat for 5 more minutes, stirring frequently. Turn heat to low and simmer partially covered for about 15 minutes more until the chutney is thick, stirring frequently. Turn off heat and cover. Let sit for 5 minutes. Transfer to a bowl and cool to room temperature.