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Holiday Winter's Eve Table Setting with Cranberry Pear Chutney Appetizer

Cranberry Pear Chutney Appetizer

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Author: Sandy Coughlin
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 1/2 cups sugar, brown or white
  • 1 cup water
  • 1 tsp. salt
  • 1/8 tsp. ground cinnamon
  • 2 cinnamon sticks
  • 1 12 oz. pkg. cranberries, fresh
  • 2 cups pear, peeled and chopped
  • 1 cup Granny Smith apple, peeled and chopped
  • 1/3 cup onion, chopped
  • 1/4 cup crystallized ginger
  • 2 Tbsp. lemon, freshly squeezed
  • Baguette bread
  • 2 Tbsp. olive oil
  • 1/2 sweet 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.