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Ingredients

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Directions

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  • Rinse cranberries in cold water; drain.

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For cranberry chutney:
  • In a small saucepan, stir together the water, granulated sugar and brown sugar. Bring to boiling, stirring to dissolve sugar. Boil rapidly for 5 minutes. Stir in cranberries, cinnamon, ginger, cloves and allspice. Return to boiling; reduce heat. Simmer, uncovered, for 5 minutes, stirring occasionally. Stir in apple and raisins. Simmer, uncovered, about 5 minutes more or until desired consistency. If you like, cool to room temperature.

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  • Meanwhile, place Brie in an oven-safe serving dish. Bake, uncovered, in a 350 degree F oven for 10 to 15 minutes or until cheese is warm and slightly softened.

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  • To serve, spoon the cranberry chutney over the warmed Brie. Serve with crackers or bread slices and pears, if you like. Makes 8 appetizer servings

Tips

Warrens Cranberry Festival -- Warrens, WI Recipe Contributor: Debbie Thelen, Tomah, WI 3rd Place Fresh Cranberry Category -- 2008 Warrens Cranberry Festival 37th Annual -- September 25-27, 2009 Wisconsin Cranberry Discovery Center 204 Main Street Warrens, WI 54666 Phone: (608) 378-4878 Fax: (608) 378-3328

Nutrition Facts

372 calories; 19 g total fat; 11 g saturated fat; 1 g polyunsaturated fat; 6 g monounsaturated fat; 57 mg cholesterol; 511 mg sodium. 173 mg potassium; 38 g carbohydrates; 2 g fiber; 27 g sugar; 13 g protein; 0 g trans fatty acid; 340 IU vitamin a; 4 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 36 mcg folate; 1 mcg vitamin b12; 121 mg calcium; 1 mg iron;

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