Moving backward through our Christmas Eve dinner, we finally have arrived at the first course I made, the appetizer. With five courses following this, I wanted it to be light. The appetizer consisted of lavash crackers topped with goat cheese and cranberry-pear chutney. The chutney has a hint of sweetness, which awakens the palate, and also provides a nice contrast to the tang of the goat cheese.
The chutney is versatile and could be used as an accoutrement to many dishes. Not only does it pair well with crackers and cheese, it could be used in place of cranberry sauce for a turkey dinner. It can be used as a filling in a wrap or panini. This chutney also can be made quickly and can be served warm or cold.
If you’re looking to make cheese and crackers more interesting or to provide a different sauce for your turkey dinner, give cranberry-pear chutney a try.
- 1 cup cider vinegar
- 2 shallots, diced
- 1 cinnamon stick
- 1/4 tsp. red pepper flakes
- 1 cup cranberries
- 1/2 cup brown sugar
- 1 bosc pear, peeled, cored, & chopped
- Combine vinegar, shallots, cinnamon, and red pepper flakes in a medium pot over high heat.
- Boil for 5-10 minutes, or until liquid reduces by half.
- Add cranberries, sugar, and pear, stirring until sugar dissolves.
- Reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally.
- Remove from heat, and discard cinnamon stick.
- Serve immediately, or store in refrigerator.