Vermont Cheddar With Cranberry Pear Chutney |
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Prep Time: 35 Minutes Cook Time: 25 Minutes |
Ready In: 60 Minutes Servings: 8 |
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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. Ingredients:
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 |
3/4 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.
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