CRANBERRY CHUTNEY

It's nearly Thanksgiving time once again. Most of us Americans look forward to the turkey with stuffing and all of the sides and pies. Cranberry sauce however seems to be like fruitcake. You either love it or hate it. If you want a cranberry change of life, try this.

It's CRANBERRY & RAISIN CHUTNEY

I got it out of a Bob Apatite magazine a zillion years ago.

Bring 2 cups of water to boil in a sauce pan and throw in a cup of raisins.

Remove from the heat and let stand 15 minutes. This will plump the little SOBs up.

Drain and reserve 1/2 cup of the raisin water and pour it back into the pan.

Add 2 cups sugar and 2 TBS white wine vinegar over medium heat until sugar dissolves. Up the heat and boil without stirring until syrup turns golden brown and delicious, GBD.

Remove from heat and add 1 cup orange juice 2 TBS orange zest and 2 TBS chopped fresh ginger.

Add two 12 Ounce bags of cranberries and cook until they begin to pop.

I like to pop some of the berries against the side of the pot with a wooden spoon, but that's just me.

Add the raisins back in and cook another minute.

Cover and let cool.

I'll bet you get requests for more next year.

OK kids, here's dad's recipe.

Esse gute.