BAKED BRIE WITH CRANBERRY CHUTNEY:
You wouldn’t think this incredible blend of flavours would be a “keeper” – but so it has been proclaimed by all who taste it. Don’t skimp on the ginger – more is better than less!
INGREDIENTS ( BAKED BRIE WITH CRANBERRY CHUTNEY ) :
Ginger Cranberry Chutney:
|1 cup||fresh or frozen cranberries||250 mL|
|2/3 cup||sugar||150 mL|
|1/3 cup||cider vinegar||75 mL|
|2 tbsp.||water||30 mL|
|2 tsp.||grated fresh ginger||10 mL|
|1/4 tsp.||cinnamon||1 mL|
|1/8 tsp.||cloves||0.5 mL|
|2 lb.||round of brie cheese crackers or sliced baguette||1 kg|
- Combine the chutney ingredients in a Bring to a boil; reduce heat and simmer over low heat until thickened, about 15 minutes.
- Place the Brie in a baking dish that fits, with just a little room left Score the top of the cheese into diamond shapes.
- Spoon the chutney over the
- Bake at 350° F (180° C) for 15-20 minutes or microwave for about 2 – 3 minutes, or until cheese is soft. Serve with crackers or a sliced baguette.
The chutney may be refrigerated for up to a week, or frozen for longer storage. It may also be served with meat.
There is enough chutney to accommodate 4, 4 1/2 oz. (125 g) rounds of Brie if you prefer.Tags: CRANBERRY