Vermont Cheddar With Cranberry Pear Chutney

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. 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. 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. 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. 4

   Divide the cheese into 8 equal portions and arrange on 8 dessert plates. Place a dollop of chutney alongside.