Brie with Cranberry Chutney

A sweet-sour fruit-and-spice mixture crowns creamy French cheese.


10 servings


1 cup fresh or dried cranberries
2/3 cup granulated (white) sugar
1/3 cup cider vinegar
2 tablespoons water
2 teaspoons finely chopped ginger root
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
vegetable oil
1 round Brie cheese (8 ounces)
slivered almonds, toasted, if desired
crackers, if desired


Mix cranberries, sugar, vinegar, water, ginger root, cinnamon and cloves in 1-quart saucepan. Heat to boiling; reduce heat to low. Cook uncovered about 20 minutes, stirring frequently, until thickened. Cool slightly. (Chutney will thicken as it stands.)

Preheat oven to 350®F (177°C). 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, or save for future use.

Estimated Time

Preparation Time: 15 minutes
Cook Time: 20 minutes Bake Time: 10 minutes

Additional Information

To save time, purchase prepared chutney in the gourmet section of your supermarket.

Spoon the cranberry chutney over a block of cream cheese and serve with crackers for another delicious and easy appetizer idea.

Nutritional Information

1 Serving (1 Serving): Calories 135 (Calories from Fat 55), Total Fat 6 g (Saturated Fat 3 g, Cholesterol 15 mg; Sodium 190 mg; Total Carbohydrate 15 g (Dietary Fiber 0 g, Protein 5 g; Exchanges: 1 Fruit

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