Vermont Cheddar With Cranberry Pear Chutney

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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.

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Steps

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Preheat the oven to 350.

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Toast the walnuts on a baking sheet until fragrant and lightly colored , about 15 minutes.

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Let cool then chop coarsely.

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In a 4-quart saucepan , combine the cranberries , pears , sugar , vinegar and ginger.

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Tie the cinnamon stick and clove in a piece of cheesecloth and add to saucepan.

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Bring to a simmer over medium heat then adjust to maintain a simmer.

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Cook , uncovered , until the cranberries have collapsed and the pears are almost tender , 15-20 minutes.

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Stir the raisins into the chutney and cook for 5 minutes.

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Remove from the heat and stir in the walnuts.

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When cooled down , remove cheesecloth bag and refrigerate the contents in a covered container.

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Divide the cheese into 8 equal portions and arrange on 8 dessert plates.

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Place a dollop of chutney alongside.

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Ingredients

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walnuts, fresh cranberries, pears, sugar, cider vinegar, fresh ginger, cinnamon stick, clove, raisins