Every year for the past almost 30 years, Al and I have gone to Thanksgiving Dinner at our friend’s house in San Francisco. Everyone brings a side dish, and the hosts make the turkey and stuffing. Since we live so far away, we usually get there early so I have been bringing an appetizer. I alternate every year, just to keep everyone on their toes, and this year Al wanted me to make this Cranberry Chutney and cheese spread. I discovered this recipe by accident one year, and it has been an all-time favorite ever since.
It’s hard to find cranberry chutney at the store, it seems like it’s only there around Thanksgiving, so Al was pretty happy when he chanced upon some at the store a couple of weeks ago. This was the first time in years that he found some, so when he brought it home, he wanted to make the appetizer and not wait – so we did! When we can’t find the cranberry chutney, we use other flavor chutney or salsa. That’s what I like about this appetizer, you can use almost anything to make it, and it always tastes wonderful! I used Pepper Jack cheese this year for the first time and it was great!
10 – 12 oz jar chutney, salsa, or similar condiment
1 lb cheese of your choice
Grate cheese into a bowl, add chutney and mix together. Serve on crackers.