Baked Brie with Cranberry Chutney Appetizer

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Baked Brie with Cranberry Chutney Appetizer

½ cup cranberry chutney (see recipe below)
1 Brie round
1 sheet puff pastry (thawed)
1 egg
2T milk

Spread out sheet of puff pastry.  Place ½ cup cranberry chutney in the center of the puff pastry and spread to size of Brie round.  Center Brie on top of cranberry chutney.  Fold up edges to enclose Brie.  Place on baking sheet with seam side of pastry down.

Mix egg and milk.  Brush pastry with egg wash.  Bake at 350 for about 30 minutes or until golden brown. Enjoy!

Cranberry Chutney

2 cups Cape Cod Select cranberries ( fresh or frozen)
2 cups sugar
3 Tbl. Water
1 apple, chopped
2 celery ribs
1 Tbl grated orange rind
1 cup orange juice
1 cup raisins
½ tsp. ground ginger
¼ tsp. ground cloves

Cook  cranberries sugar and water over medium heat 5 minutes. Add remaining ingredients and cook, stirring often, 35 minutes.  Remove from heat and chill if desired. Store in refrigerator up to 3 weeks.  Great with pork or chicken. Makes 21/2 cups. Enjoy!

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