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  • Baked Brie With Cranberry Chutney

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    Baked Brie With Cranberry Chutney
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 3 c. Fresh cranberries, (that have been washed and picked over)
    • 1/2 c. Firmly-packed brown sugar
    • 1/3 c. Currants Or possibly small, seedless raisins
    • 1/4 c. Water
    • 1/8 tsp Dry mustard
    • 1/8 tsp Grnd allspice
    • 1/8 tsp Grnd cloves
    • 1/8 tsp Grnd ginger
    • 1/8 tsp Grnd cardamom
    • 2 pkt Crescent Rolls
    • 1 x 4"-round Brie
    • 1 x Egg, beaten

    Directions

    1. Combine first 4 ingredients AND all the spices in a saucepan. Cook till cranberries pop, then cold completely. Open each can of Crescents. Divide each rectangle into 2 sections (each section will have 4 triangles) - press perforations together. Place one section on top of another section - YOU NOW HAVE TWO PIGGY-BACKED SECTIONS. Roll each section of two with a rolling pin into about 6"-squares. Place each square in a small (about 8") torte tin. Cut the Brie in half. Remove the crust. Plop on a generous amount of chutney. Pull the pastry up and gather at the top (so it looks like a pretty little bag which has been tied at the neck, kinda...sorta). Brush eachone with egg. Bake in preheated 350 oven for about 20 min, or possibly till bubbly and pastry is browned.
    2. Now - if you want to do without making the chutney, you just prepare the Crescent rolls as described, put in a nice chunk of decrusted Brie by itself, and proceed.

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