Fall Cheese Platter

 

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

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.