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Serves: 10


  • 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 cloves
    vegetable oil
    1-8 ounce round Brie cheese
    slivered almonds, toasted*


  • Mix cranberries, sugar, vinegar, water, gingerroot, cinnamon and cloves in 1-quart saucepan. Heat to boiling; reduce heat to low. Cook about 20 minutes; stirring frequently, until thickened. Cool slightly. Cover and refrigerate up to 2 weeks. (Chutney will thicken as it sets).
    When ready to serve, bring chutney to room temperature. Heat oven to 350 degrees.
    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. Spoon half of the chutney over cheese. Sprinkle with almonds. Serve with crackers.
    Spoon remaining chutney onto cheese as needed.

    *To toast nuts, bake uncovered in ungreased shallow pan in 350 degree oven for about 10 minutes, stirring occasionally, until golden brown.
Brie with cranberry chutney

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