Brie with Cranberry Chutney

 

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.