2 medium apples, chopped (2 cups)
2 cups cranberries
1 medium red bell pepper, chopped (1 cup)
1 small onion, finely chopped (1/4 cup)
3/4 cup packed brown sugar
1/2 cup golden raisins
1/2 cup white vinegar
1 1/2 teaspoons finely chopped gingerroot
1 clove garlic, finely chopped
16 slices (1 oz each) assorted cheeses, such as Cheddar,
Colby-Monterey Jack, Monterey Jack with jalapeño peppers and Swiss
1/4 cup hazelnuts, (filberts)
1. In 2-quart saucepan, mix all chutney ingredients. Heat to boiling, stirring frequently; reduce heat. Simmer uncovered about 1 hour, stirring frequently, until mixture thickens and fruit is tender. Spoon into nonaluminum container. Store in refrigerator up to 2 weeks.
2. Cut cheese with 1-, 1 1/2- and 2-inch leaf-shaped cookie cutters. Place cheese on medium platter, overlapping leaves. Sprinkle hazelnuts on platter to look like acorns. Serve with chutney and crackers.