Bob Beach, Sr’s cranberry chutney recipe, originally from Lois Noonan, Head Librarian at the Bixby Library in Vergennes, for 50 years
1 pkg cranberries- 12oz
1 cup white sugar
1 cup orange juice, from 3 or 4 oranges
Combine, bring to a boil, stirring often, then reduce heat to low and cook for 15 minutes
1 cup chopped celery
1 apple, peeled, cored and chopped
1 cup golden raisins, or currants
1 cup walnuts, broken in small bits or chopped
1 tablespoon grated fresh ginger, or 1 teaspoon of powdered ginger
Finely grated find of the oranges
When the cranberries are cooked, combine all ingredients and chill.
Happy Thanksgiving from your Basin Harbor Family!