Tequila-Cranberry Chutney on Brie

A delightful concoction of cranberries, onions, apples, tequila and orange-flavored liqueur tops this brie, followed by a hefty sprinkling of toasted pecans.



  • 2 teaspoons vegetable oil
  • 1 cup diced red onion
  • 2 cups fresh or frozen cranberries
  • 3/4 cup diced red Delicious apples
  • 3/4 cup granulated sugar
  • 1/4 cup hot pepper jelly
  • 2 tablespoons tequila
  • 1 tablespoon orange-flavored liqueur
  • 1 tablespoon grated orange peel


  • 1 tablespoon butter
  • 1 cup chopped pecans, toasted
  • 1 small wheel or small wedges brie cheese
  • French bread, sliced and toasted, or melba rounds



  1. Heat oil in large saucepan over medium heat; add onion and cook 7 minutes.
  2. Stir in onion, cranberries, apples, sugar, pepper jelly, tequila, orange liqueur and orange peel; bring to a boil. Reduce heat and simmer, stirring occasionally, 20 to 25 minutes or until thick. Cool.


  1. Heat butter in a skillet over medium heat. Add pecans and dash of salt; cook, stirring constantly, 1 minute.
  2. Place brie on a microwave-safe platter and microwave on high for 45 seconds, or just until warm. Top with chutney, then pecans.
  3. Serve with toast or melba rounds.

Yield: 30 servings

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