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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