Vermont Cheddar With Cranberry Pear Chutney

1. 1

   Preheat the oven to 350.

2. 2

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

3. 3

   Let cool then chop coarsely.

4. 4

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

5. 5

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

6. 6

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

7. 7

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

8. 8

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

9. 9

   Remove from the heat and stir in the walnuts.

10. 10

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

11. 11

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

12. 12

    Place a dollop of chutney alongside.

* Per serving · 4 servings · Values may vary.

No additional tips available.