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CRANBERRY BRIE Recipe

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This recipe for CRANBERRY BRIE is from Reiter-Evans Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For cranberry brie:
2 (2 pounds) ripe Brie rounds, chilled
1 cup sliced almonds, toasted
Cranberry chutney


For cranberry chutney (makes about 2 ½ cups):
2 cups cranberries
1 whole frozen unsweetened raspberries, thawed
1 cup honey
1 tart apple, peeled, cored, and coarsely chopped
1 large orange, peeled, pith removed, cut into ¼-inch-thick slices, and seeded
1 medium celery stalk, sliced
½ cup raspberry vinegar (or apple cider vinegar)
2 tablespoons water
1½ teaspoons grated fresh ginger
¼ teaspoon dry mustard
⅛ teaspoon ground cloves
Directions:
Directions:
For cranberry chutney:
Combine all ingredients in a heavy, large saucepan. Bring to boil, stirring frequently. Reduce heat and simmer until mixture thickens and liquid is syrupy, stirring occasionally, about 1 hour. Spoon into hot jars. Cover and cool. Store in refrigerator until ready to use. (Can be prepared 3 weeks ahead.)

For cranberry brie:
Cut rinds off top of cheese and discard. Cut cheese in half horizontally, place both halves on a baking sheet, cut-side up. Spread ½ cup of almonds on each half. Bring to room temperature.

Preheat the oven to 275°F. Cover each cheese with half of the chutney. Bake until soft, not runny.
Number Of Servings:
Number Of Servings:
50

 

 

 

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