Vermont Cheddar With Cranberry Pear Chutney

READY IN: 1hr 35mins
Recipe by Julie B's Hive

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.

Top Review by Starfire (aka Wendy)

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

Ingredients Nutrition

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.

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