Brie with Cranberry Chutney

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

By Betty Crocker Kitchens

June 18, 2008

cup fresh or dried cranberries

2/3

cup sugar

1/3

cup cider vinegar

tablespoons water

teaspoons finely chopped gingerroot

1/4

teaspoon ground cinnamon

1/8

teaspoon ground cloves

Vegetable oil

round Brie cheese (8 ounces)

Slivered almonds, toasted, if desired

Crackers, if desired

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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.