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 |
INSTRUCTIONS
- 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.
NOTE
The chutney may be refrigerated for up to a week, or frozen for longer storage. It may also be served with meat.
VARIATION
There is enough chutney to accommodate 4, 4 1/2 oz. (125 g) rounds of Brie if you prefer.
Tags: CRANBERRY