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Baked Brie With Cranberry Chutney

Ingredients
  Cranberries 1 Cup (16 tbs) (Use Fresh Or Dried)
  Brown sugar 1⁄2 Cup (8 tbs)
  Cider vinegar 1⁄3 Cup (5.33 tbs)
  Water/Orange juice 2 Tablespoon
  Orange juice/Water 2 Tablespoon
  Minced crystallized ginger 2 Teaspoon
  Cinnamon 1⁄4 Teaspoon
  Ground cloves 1⁄8 Teaspoon
  Oil 2 Teaspoon
  Brie cheese round 8 Ounce
  Toasted sliced almonds 1 Tablespoon
  Sliced toasted almonds 1 Tablespoon
  Crackers 12
Directions

GETTING READY
1. Preheat the oven to 350°.

MAKING
2. In slow cooker cook together cranberries, brown sugar, vinegar, water or juice, ginger, cinnamon, and cloves with cover on Low for 4 hours.
3. Check for thickening consistency by stirring once near the end of the cooker.
4. If not thickened, remove top, turn heat to High and cook for 30 minutes without lid.
5. In a covered container put cranberry chutney and chill for up to 2 weeks.
6. To serve, bring to room temperature.
7. Using vegetable oil brush ovenproof plate, place unpeeled Brie on plate and bake uncovered in the preheated oven for 9 minutes, such that the cheese is soft and partially melted.
8. Remove from oven and top with at least half the chutney and garnish with almonds.

SERVING
9. Serve with crackers.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Appetizer
Method: 
Slow Cooked
Ingredient: 
Cranberry
Interest: 
Party
Servings: 
6

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