Thursday, June 25, 2009
One of the best appetizers we have ever made! The chutney is also wonderful served as a relish with poultry or ham.
Ingredient:
1 wheel of Brie (approximately 15 ounces)
Chutney:
1/2 cup water
1/2 cup honey
1 + 1/3 cups cranberries, fresh or frozen
4 teaspoons cider vinegar
1/3 cup raisins
1/3 cup walnuts, chopped
1/4 teaspoon ground ginger
1/2 teaspoon garlic, chopped
Chutney: In a saucepan, combine all ingredients. Boil slowly, stirring occasionally for 10 minutes, until chutney begins to thicken. Remove from heat and cool.
Preheat oven to 350 F.
Place brie on a baking sheet lined with foil. Spread chutney on top of Brie. Bake for 12-15 minutes. Serve with crackers or French bread.
Serves: 8-10
Ingredient:
1 wheel of Brie (approximately 15 ounces)
Chutney:
1/2 cup water
1/2 cup honey
1 + 1/3 cups cranberries, fresh or frozen
4 teaspoons cider vinegar
1/3 cup raisins
1/3 cup walnuts, chopped
1/4 teaspoon ground ginger
1/2 teaspoon garlic, chopped
Chutney: In a saucepan, combine all ingredients. Boil slowly, stirring occasionally for 10 minutes, until chutney begins to thicken. Remove from heat and cool.
Preheat oven to 350 F.
Place brie on a baking sheet lined with foil. Spread chutney on top of Brie. Bake for 12-15 minutes. Serve with crackers or French bread.
Serves: 8-10
Ruth Ann
http://www.glamorouschic.etsy.com
