Wednesday, February 20, 2013

Brie with cranberry chutney

I've seen this done many many times, but this recipe caught my eye because the cranberry portion was a speecy-spicey chutney instead of the usual (canned!) cranberry sauce.  Yeah for Hannaford...they figured it out!

Warm Brie with Cranberry Chutney

1 c cranberries, fresh or frozen
1/3 c sugar
1 t fresh ginger, minced
1/3 c golden raisins
3 T cider vinegar
1/4 t ground cloves
1/2 t cinnamon

1 - 8oz wheel of brie
1/4 c sliced almonds
Crackers for serving

In a medium saucepan, combine the cranberries through the cinnamon.  Simmer over medium-low heat until all the berries pop, about 10 minutes.  Set aside to cool and thicken. 

Preheat oven to 350.  Place brie on a foil-lined baking sheet.  Top with chutney and bake until the cheese is heated through, about 12 to 15 minutes.  While brie bakes, toast the almonds in a small skillet.  Place brie on serving plate and top with almonds.  Serve with crackers or small bread slices.

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