Ingredients
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1
-
1
-
2
-
2
-
1
-
2
-
1
-
1
-
3/4
-
-
-
-
-
-
Directions
Vermont Cheddar With Cranberry Pear Chutney, 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 , This is wonderful to say the least! Will be making this again soon!, 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
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Steps
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1
Done
|
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
Done
|
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
Done
|
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
Done
|
Divide the Cheese Into 8 Equal Portions and Arrange on 8 Dessert Plates. Place a Dollop of Chutney Alongside. |
