CRANBERRY CHUTNEY & GOAT CHEESE
From Jane Maynard
- 1 T olive oil
- 1 shallot, sliced thin then chopped
- ~1 T orange juice
- 1 can whole cranberry sauce
- 1/4 – 1/2 tsp kosher salt
- 1/4 C golden raisins
- 1 logs goat cheese
- your favorite crackers or a good baguetteHeat olive oil over medium heat in small saucepan. Add shallots and cook until soft. Add the rest of the ingredients and simmer for a few minutes. Spoon chutney over a log of goat cheese (you’ll most definitely have chutney left over…freeze for another day or make a meal out of it with grilled chicken and rice). Serve goat cheese & chutney with crackers or sliced baguette.
Hello! My name is Jane Maynard and you've landed yourself on my blog, This Week for Dinner™. Every Sunday I share a weekly menu...and then count on you to share your own! You'll also find other deliciousness that I hope you'll enjoy!
