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Friday, July 21, 2006

Brie with Cranberry Chutney

Brie with Cranberry Chutney

1 cup fresh, frozen, or dried cranberries
2/3 cup sugar
1/3 cup cider vinegar
2 Tbsp. water
2 tsp. finely chopped gingerroot (or 1 tsp. ground ginger)
1/4 tsp. ground cinnamon
1/8 tsp. ground cloves
Vegetable oil
1 round Brie cheese (8 oz)
Slivered almonds, toasted (optional)
Crackers (optional)

Mix cranberries, sugar, vinegar, gingerroot, cinnamon, and cloves in 1-quart saucepan. Heat to boiling; reduce heat tow low. Cook uncovered ~20 minutes, stirring frequently, until thickened. Cool slightly (it will thicken as it stands).
Heat oven to 350 F. Lightly brush ovenproof plate with vegetable oil. Place unpeeled cheese on center of place. Bake uncovered 8-10 minutes or until cheese is soft and partially melted.
Spoon half of chutney over the cheese. Sprinkle with almonds (if using). Serve with crackers (or a spoon...it's that good). Spoon remaining chutney onto cheese as needed, or save for future use.

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