PREP: 25 min. COOK: 2 hrs. (high)
2 large apples, such as Braeburn, cored and
cut into 1-inch pieces
2 large pears, such as Anjou, cored and cut
into 1-inch pieces
1 small sweet onion, chopped
1 cup fresh or frozen whole
¹⁄₃ cup packed brown sugar
¼ cup balsamic vinegar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
¹⁄₈ teaspoon salt
1 tablespoon cornstarch
2 tablespoons cold water
1 recipe Spiced Chips (below)
4 ounces goat cheese (chèvre), crumbled
For chutney, in a 3½- or 4-quart slow cooker
combine apples, pears, onion, cranberries,
brown sugar, vinegar, cinnamon, ginger, and
salt. Cover and cook on high-heat setting for 1
hour. In a small bowl combine cornstarch and
the cold water; stir into cooker. Cover and cook
on high-heat setting for 1 hour more. Serve
chutney warm or at room temperature with
Spiced Chips. Top each serving with goat cheese.
Spiced chips: Preheat oven to 400°F. Cut
9 whole wheat tortillas each into eight wedges.
Place in a single layer on baking sheets. Lightly
coat wedges with nonstick cooking spray.
Combine ½ teaspoon granulated sugar and
¼ teaspoon ground coriander; sprinkle over
tortilla wedges. Bake 10 minutes, turning once.
Makes 24 servings ( 2½ tablespoons chutney,
3 chips, and 1 teaspoon cheese each).
PER SERVING: 114 cal., 2 g total fat (1 g sat. fat),
4 mg chol., 182 mg sodium, 21 g carb. ( 2 g fiber,
9 g sugars), 3 g pro.
Chocolate Fondue with Fruit Kabobs
PREP: 20 min. COOK: 30 to 45 min. (low)
1 8-ounce container frozen light whipped dessert topping, thawed
1 10- to 12-ounce package dark chocolate pieces
¼ cup hot strong coffee
16 6-inch wooden skewers
64 halved fresh strawberries, fresh pineapple chunks,
apple chunks, and/or kiwifruit chunks
1 pint fresh raspberries
1. In a 1½- or 2-quart slow cooker combine whipped topping and
chocolate pieces. Cover and cook on low-heat setting for 30 to 45
minutes, stirring once or twice during cooking time (whipped topping
will deflate). When chocolate is completely melted, whisk in coffee,
1 tablespoon at a time, until desired consistency (thick but pourable).
To serve, keep warm on warm-heat setting. If necessary, add additional
coffee to thin the chocolate mixture. Serve with fruit kabobs.
2. To assemble the fruit kabobs, on each skewer place six pieces of
fruit. Makes 16 servings ( 2 tablespoons chocolate mixture and 1 fruit
PER SERVING: 159 cal., 7 g total fat ( 5 g sat. fat), 1 mg chol., 4 mg sodium,
21 g carb. ( 3 g fiber, 15 g sugars), 1 g pro.
Chocolate Fondue with
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