Cheese Board with Champagne and Ginger Chutney
A recipe for a Cheese Board with Champagne and Ginger Chutney from the cookbook, Coconut. Ginger. Shrimp. Rum. by Brigid Washington.
- Prep time
- 15 min
- Cook time
- 40 min
- Yield
- 1 serving
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 tablespoon unsalted butter
- 1 cup shallots (finely minced)
- 2 cups champagne
- 1/3 cup fresh ginger (peeled and minced)
- 1/2 cup firm green grapes
- 1 cup firmly packed brown sugar
- 1/4 cup golden raisins
- 1 teaspoon salt
- Aged Cheese (Comte, Gouda, Cheddar, or Gruyere)
- Soft Cheese (Brie, Camembert, Smoked Ricotta, or Fontina)
- Firm Cheese (Mimolette, Garrotxa, Manchego, or Parmigiano-Reggiano)
- Blue Cheese (Stilton, Roquefort, Gorgonzola, or Maytag Blue)
- Fresh fruit (nuts, seeds, spreads, herbs)
Instructions
- 1
In a heavy saucepan, melt the butter over medium heat. Once it starts to turn golden and develop a slightly nutty aroma, add the shallots. Cook, stirring often, until soft. Pour in the champagne, then add the ginger, grapes, brown sugar, golden raisins, and salt.
- 2
Bring to a boil and stir occasionally (more often towards the end) until the mixture thickens, 30-35 minutes. Remove from heat and allow to cool to room temperature. Transfer to a glass jar with an airtight lid and refrigerate until ready to use.
- 3
Assemble a cheese board with one or two cheeses from each category, 1 pound of cheese for every 4-5 people and other assorted items.