Cranberry chutney for cheese

Favouring sweetness and surprise over brevity – our Cranberry chutney for cheese recipe doubles as a condiment to both cheeseboards and breakfast tables. Donning a line-up of caramelised onion, balsamic vinegar and bay leaf, savoury flavours take on a bit of spice from dashes of cinnamon and ginger. Give it a go!

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Cranberry chutney for cheese

Ingredients

½ red onions
200 g of frozen cranberries
1 cup sugar
1 tbsp water
1 tbsp white balsamic vinegar
1 tsp cinnamon
½ tsp ginger
1 bay leaf
30 of gingerbread cakes, crackers or crisp bread.

Preparation

Preparation

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.

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