Cranberry chutney for cheese

3 dl servings

1/2 red onion
200 g of frozen cranberries
1 cup sugar
1 tablespoon water
1 tablespoon white balsamic vinegar
1 teaspoon cinnamon
1/2 teaspoon ginger
1 pcs bay leaf

Serve with 300 g Castello Creamy White
30 pieces of gingerbread, crackers or crisp bread.

Cranberry chutney for cheese


Chop the onion and fry it in butter until soft. Add cranberries, water and sugar, bring to a boil. Add the other ingredients. Cook on low heat for about 10 minutes, cool and refrigerate. Cut the cheese in rather thick slices, place the cheese on gingerbread or crispbread and top with the cranberry chutney.