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| 2 | medium apples, chopped (2 cups) |
| 2 | cups cranberries |
| 1 | medium red bell pepper, chopped (1 cup) |
| 1 | small onion, finely chopped (1/4 cup) |
| 3/4 | cup packed brown sugar |
| 1/2 | cup golden raisins |
| 1/2 | cup white vinegar |
| 1 1/2 | teaspoons finely chopped gingerroot |
| 1 | clove garlic, finely chopped |
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| 16 | slices (1 oz each) assorted cheeses, such as Cheddar, Colby-Monterey Jack, Monterey Jack with jalapeño peppers and Swiss |
| 1/4 | cup hazelnuts, (filberts) |
| Crackers |
| 1. | In 2-quart saucepan, mix all chutney ingredients. Heat to boiling, stirring frequently; reduce heat. Simmer uncovered about 1 hour, stirring frequently, until mixture thickens and fruit is tender. Spoon into nonaluminum container. Store in refrigerator up to 2 weeks. |
| 2. | Cut cheese with 1-, 1 1/2- and 2-inch leaf-shaped cookie cutters. Place cheese on medium platter, overlapping leaves. Sprinkle hazelnuts on platter to look like acorns. Serve with chutney and crackers. |
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| The remaining chutney is delicious served with roast turkey, ham or pork. Or for a quick appetizer, spoon chutney over a block of cream cheese and serve with crackers. |
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| To elaborate on the fall theme, serve cheese with sliced apples and pears. Dipping sliced fruit into citrus juice, such as orange juice, will prevent slices from turning brown. |
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| For a pretty fall platter, choose several cheeses in varying colors. Cheese with salami or bacon creates an especially fall-looking leaf. |
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| For longer storage of the chutney, pour hot chutney into hot, sterilized jars, leaving 1/4-inch headspace. Wipe rims of jars; seal. Cool on rack 1 hour. This makes a very nice hostess gift. It can be stored in the refrigerator for up to 2 months. |
Nutrition Information:
225 ( 115 ); 13 g ( 8 g); 40 mg; 260 mg; 17 g ( 1 g); 10 g 14 %; 8 %; 26 %; 4 % 1 ; 1 ; 1