-----BLUEBERRY CHUTNEY-----
1 c Blueberries
2 tb Onion -- chopped
1-1/2 ts Fresh gingerroot -- grated
1/4 c Brown sugar -- packed
2 tb Cider vinegar
1-1/2 ts Cornstarch
1/8 ts Salt
1 3" cinnamon stick
In large saucepan, combine all chutney ingredients;
mix well. Bring to a boil over medium heat, stirring
frequently. Boil 1 minute. Remove cinnamon stick.
Cover. Refrigerate 30-45 minutes or until completely
cooled. Heat oven to 350°. Place cheese on ungreased
ookie sheet. Bake at 350° for 10-12 minutes or until
softened. Place on serving plate. Top with cold
chutney. Serve as spread for crackers.
MICROWAVE: Place cheese on micro-safe serving plate.
Microwave on HIGH for 1-1/2 to 2-1/2 minutes or until
wrm, rotating plate 1/4 turn once halfway through
cooking. Top with cold chutney.
