Vermont Cheddar With Cranberry Pear Chutney

Submitted by Julie Bs 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."

 

• Ready In: 1hr 35mins
• Ingredients: 9
• Serves: 8

ingredients

• 236.59 ml chopped walnuts
• 340.19 g bag fresh cranberries
• 907.18 g pears, peeled, quartered, cored, and diced
• 473.18 ml sugar
• 236.59 ml cider vinegar
• 2 inch fresh ginger, peeled and grated
• 1 cinnamon stick (4-inch)
• 1 whole clove
• 177.44 ml 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!