Baked Brie with Cranberry Chutney

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* Exported from MasterCook *

 

Baked Brie with Cranberry Chutney

 

Recipe By :Fix-It and Forget-It Cookbook, Dawn J. Ranck & Phyllis Pellman

Good

Serving Size : 10 Preparation Time :0:00

Categories : Appetizers Fix-It and Forget-It Cookbook

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup fresh or dried cranberries

1/2 cup brown sugar

1/3 cup cider vinegar

2 tablespoons water or orange juice

2 teaspoons minced crystallized ginger

1/4 teaspoon cinnamon

1/8 teaspoon ground cloves

oil

1 8 oz round Brie cheese

1 tablespoon sliced almonds -- toasted

 

Mix together cranberries, brown sugar, vinegar, water or juice, ginger,

cinnamon, and cloves in slow cooker.

 

Cover. Cook on low 4 hours. Stir once near the end to see if it is thickening.

If not, remove top, turn heat to high and cook 30 minutes without lid.

 

Put Cranberry Chutney in covered container and chill for up to 2 weeks. When

ready to serve, bring to room temperature.

 

Brush overproof plate with vegetable oil. Place unpeeled Brie on plate and bake

uncovered at 350ºF for 9 minutes, until cheese is soft and partially melted.

Remove from oven.

 

Top with at least half the chutney and garnish with almonds. Serve with

crackers.

 

S(ISBN):

" 1-56148-317-6 "

Copyright:

" 2000 "

 

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Per Serving (excluding unknown items): 34 Calories; trace Fat (12.0% calories

from fat); trace Protein; 8g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;

3mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fat; 1/2 Other

Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0