CRANBERRY CHUTNEY WITH BRIE
* refers to quick method below
2 c. *Fresh cranberries
1 1/3 c. *Sugar
2/3 c. Vinegar
4 T. *Water
4 t. Chopped fresh ginger root = 1 tsp. dry
1/2 t. Cinnamon
1/4 t. Ground cloves
2 (8″) Round brie
Optional: Sliced almonds for garnish
*Substitute cranberries, sugar and water (above) with canned whole berry sauce with 1 can sauce.
Combine cranberries, sugar, vinegar, water, gingerroot, cinnamon and cloves in a 1 qt. saucepan. (quick method – combine canned cranberry sauce, dry ginger, cinnamon and cloves).
Heat until boiling, reduce heat and continue to cook 20 minutes (quick method-heat only until heated thru), stirring frequently, until thick (quick method – until heated thru).
Cool slightly and refrigerate.
When ready to serve bring chutney to room temperature.
This is enough chutney for 2 (8 inch) brie.
Warm brie in a 350°F. oven 8-10 minutes until soft and partially melted.
Place brie on serving dish (rind may be left on the brie for serving and eating) and top with chutney (and sliced almonds if desired).
Serve with crackers.
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