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Wednesday, January 31, 2007

Cranberry Chutney & Goat Cheese

cranberry chutney goat cheese web

Cranberry Chutney & Goat Cheese
From Jane Maynard
  • 1 tablespoon olive oil
  • 1 shallot, sliced thin then chopped
  • ~1 tablespoon orange juice
  • 1 can whole cranberry sauce
  • ¼ – ½ teaspoon kosher salt
  • ¼ cup golden raisins
  • 1 logs goat cheese
  • your favorite crackers or a good baguette
  1. Heat 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.

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