Optional to cook chutney with the 2 whole cinnamon sticks, or add 1/2 stick to each jar (in the center) for flavor. Place in 1/2 pint jars (4) and store for up to 5 weeks in the refrigerator.
Ingredients
1 1/2cupssugar, brown or white
1cupwater
1tsp.salt
1/8tsp.ground cinnamon
2cinnamon sticks
1 12oz.pkg. cranberries, fresh
2cupspear, peeled and chopped
1cupGranny Smith apple, peeled and chopped
1/3cuponion, chopped
1/4cupcrystallized ginger
2Tbsp.lemon, freshly squeezed
Baguette bread
2Tbsp.olive oil
1/2sweet onion, thinly sliced
Blue Cheese, I used Rogue Creamery’s Oregon Blue Cheese
Fresh rosemary, finely chopped or snipped
Instructions
Combine the first 6 ingredients in a large saucepan; bring to a boil, stirring until the sugar is dissolved. Reduce the heat and simmer for 10 minutes.
Stir in the pear, apple, onions, and ginger and cook for 20 minutes.
Remove from heat and stir in the lemon juice; cool. Remove the cinnamon sticks; cover and chill.
Meanwhile, heat olive oil in small frying pan and sauté onions for about 6-8 minutes until caramelized. Remove from heat.
Thinly slice baguette bread and lightly toast both sides. Spread chutney on each piece, lightly layer with caramelized onions, sprinkle with blue cheese. Garnish with fresh rosemary; serve.