PAIRS WITH:

Sunstone 2019 Sauvignon Blanc

INGREDIENTS

• 1-1.5 CUPS SUGAR
• 2 CUPS APPLE CIDER
• 1/4-CUP APPLE VINEGAR
• 1 -ORANGE ZEST AND JUICE
• 1 CUP SAUVIGNON BLANC
• VANILLA BEAN OR EXTRACT
• 3-1/2 BAGS FRESH CRANBERRIES
• 3-4 BOSC PEARS
• 1- TABLESPOON MINCED GINGER OR
• CANDIED GINGER
• 4- CLOVES
• 1 TBLS- CINNAMON
• 1/4 TEASPOON NUTMEG
• 1/4 TEASPOON CUMIN
• CROSTINI OR MULTIGRAIN CRACKERS
• GRUYERE CHEESE

DIRECTIONS

1. IN A LARGE SAUCE PAN ADD SUGAR, APPLE CIDER, VINEGAR, ORANGE JUICE, ZEST AND VANILLA AND STIR UNTIL SUGAR MELTS. USE SAUVIGNON BLANC IN REDUCING THE CHUTNEY.
2. THEN ADD REMAINING INGREDIENTS.
3. BOIL AND TURN DOWN HEAT AND LET SIMMER 20-30 MINUTES OR UNTIL THICKENED.
4. LET IT COOL.
5. SLICE GRUYERE CHEESE AND PLACE ONE SLICE ON EACH CRACKER/CROSTINO.
6. PLACE CROSTINI WITH CHEESE ON A BAKING SHEET IN THE OVEN AT 350 DEGREES FOR 2-5 MINUTES UNTIL MELTED.
7. TOP WITH CRANBERRY PEAR CHUTNEY AND SERVE.
8. CHUTNEY CAN BE SERVED FOR 5-6 DAYS.

Recipe by Brittany Rice, Sunstone Winemaker and Chef