Vermont Cheddar With Cranberry Pear Chutney

Julie B's Hive's Note:

Treat your friends by serving a great Vermont cheddar with chutney when enjoying a beer at your next BBQ or picnic. Use a Grafton Village, Shelburne Farms or a Cabot Creamery cheddar for best results. Cook time is cooling time in fridge. From Janet Fletcher's The Cheese Course.

• Total Time: 1 hrs 35 mins
• Prep Time: 35 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 8

• 1 cup chopped walnuts
• 1 (12 ounce) bag fresh cranberries
• 2 lbs pears , peeled, quartered, cored, and diced
• 2 cups sugar
• 1 cup cider vinegar
• 2 inches fresh ginger , peeled and grated
• 1 cinnamon stick (4-inch)
• 1 whole clove
• ¾ cup raisins

Directions:

1. Preheat the oven to 350°. Toast the walnuts on a baking sheet until fragrant and lightly colored, about 15 minutes. Let cool then chop coarsely.
2. In a 4-quart saucepan, combine the cranberries, pears, sugar, vinegar and ginger. Tie the cinnamon stick and clove in a piece of cheesecloth and add to saucepan. Bring to a simmer over medium heat then adjust to maintain a simmer. Cook, uncovered, until the cranberries have collapsed and the pears are almost tender,15-20 minutes.
3. Stir the raisins into the chutney and cook for 5 minutes. Remove from the heat and stir in the walnuts. When cooled down, remove cheesecloth bag and refrigerate the contents in a covered container.
4. Divide the cheese into 8 equal portions and arrange on 8 dessert plates. Place a dollop of chutney alongside.

Reviews

[Starfire (aka Wendy)]

This is wonderful to say the least! Will be making this again soon!