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Brie with Cranberry Chutney

A sweet-sour fruit-and-spice mixture crowns creamy French cheese.

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( 12 Ratings)

12 Ratings

5 Stars 75%

4 Stars

3 Stars 17%

2 Stars

1 Stars

Member Reviews ( 2 )

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Prep Time 10 min
Total Time 45 min
Servings 10

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

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Directions

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.

EXPERT TIPS

Expert Tips

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 135
Calories from Fat: 55 ),

% Daily Value

Total Fat: 6 g; 6 %
(Saturated Fat 3 g, 3 % ),
Cholesterol: 15 mg; 15 %;
Sodium: 190 mg; 190 %;
Total Carbohydrate: 15 g; 15 %
(Dietary Fiber 0g 0% ),
Protein: 5 g; 5 %

% Daily Value*:

Vitamin A: 4%;
Calcium: 8%;

Exchanges:

1 Fruit;

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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Posted 11/28/2008 8:37:41 AM REPORT ABUSE Barby1225 said:

Rating:

I made this for Thanksgiving Day to snack on,it was fabulous. I made the chutney the day before and put it in the refrigerator then let it sit out to take the chill off while the brie warmed up. I also used ground ginger rather than fresh gingerroot.

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