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Brie with Cranberry Chutney

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Betty Crocker Kitchens
Updated Jun 18, 2008
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A sweet-sour fruit-and-spice mixture crowns creamy French cheese.

Brie with Cranberry Chutney

  • Prep Time 10 min
  • Total 45 min
  • Servings 10
  • Ingredients 11
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Ingredients

  • 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

Instructions

  • Step 
    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.)
  • Step 
    2
    Heat oven to 350°F. 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.
  • Step 
    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.

Nutrition

135 Calories
6 g Total Fat
5 g Protein
15 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
135
Calories from Fat
55
Total Fat
6 g
Saturated Fat
3 g
Cholesterol
15 mg
Sodium
190 mg
Potassium
60 mg
Total Carbohydrate
15 g
Dietary Fiber
0g
Protein
5 g
% Daily Value*:
Vitamin A
4%
4%
Calcium
8%
8%
Exchanges:
1 Fruit;
*Percent Daily Values are based on a 2,000 calorie diet.

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