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Brie with Cranberry Chutney

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Brie with Cranberry Chutney
  • Prep 10 min
  • Total 45 min
  • Servings 10
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A sweet-sour fruit-and-spice mixture crowns creamy French cheese.
Updated Jun 18, 2008

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

Steps

  • 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 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.
  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    To save time, purchase prepared chutney in the gourmet section of your supermarket.
  • tip 2
    Spoon the cranberry chutney over a block of cream cheese and serve with crackers for another delicious and easy appetizer idea.

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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