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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!