| 1 | cup fresh or dried cranberries |
| 2/3 | cup sugar |
| 1/3 | cup cider vinegar |
| 2 | tablespoons water |
| 2 | teaspoons finely chopped gingerroot |
| 1/4 | teaspoon ground cinnamon |
| 1/8 | teaspoon ground cloves |
| Vegetable oil |
| 1 | round Brie cheese (8 ounces) |
| Slivered almonds, toasted, if desired |
| Crackers, if desired |
| 1. | Mix cranberries, sugar, vinegar, water, gingerroot, cinnamon and cloves in 1-quart saucepan. Heat to boiling; reduce heat to low. Cook uncovered about 20 minutes, stirring frequently, until thickened. Cool slightly. (Chutney will thicken as it stands.) |
| 2. | Heat oven to 350ºF. Lightly brush ovenproof plate with vegetable oil. Place unpeeled cheese on center of plate. Bake uncovered 8 to 10 minutes or until cheese is soft and partially melted. |
| 3. | Spoon half of the chutney over cheese. Sprinkle with almonds. Serve with crackers. Spoon remaining chutney onto cheese as needed, or save for future use. |
|
| To save time, purchase prepared chutney in the gourmet section of your supermarket. |
|
| Spoon the cranberry chutney over a block of cream cheese and serve with crackers for another delicious and easy appetizer idea. |
Nutrition Information:
135 ( 55 ); 6 g ( 3 g); 15 mg; 190 mg; 15 g ( 0g); 5 g 4 %; 8 % 1 ; 1