Brie with Cranberry Chutney

A sweet-sour fruit-and-spice mixture crowns creamy French cheese.

Brie with Cranberry Chutney


  • 1 cup fresh or dried cranberries
  • 2/3 cup granulated sugar
  • 1/3 cup cider vinegar
  • 2 tablespoons water
  • 2 teaspoons finely chopped gingerroot
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • Vegetable oil
  • 1 (8 ounce) round Brie cheese
  • Slivered almonds, toasted, if desired
  • Crackers, if desired


  1. Mix cranberries, sugar, vinegar, water, gingerroot, cinnamon and cloves in 1-quart saucepan. Heat to boiling; reduce heat to low. Cook uncovered about 20 minutes, stirring frequently, until thickened.
  2. Cool slightly. (Chutney will thicken as it stands.)
  3. Heat oven to 350 degrees F.
  4. Lightly brush ovenproof plate with vegetable oil.
  5. Place unpeeled cheese on center of plate.
  6. Bake uncovered 8 to 10 minutes or until cheese is soft and partially melted.
  7. Spoon half of the chutney over cheese. Sprinkle with almonds.
  8. Serve with crackers.
  9. Spoon remaining chutney onto cheese as needed, or save for future use.

Yield: 10 servings (2 tablespoons each)

Nutrition Information: 1 Serving: Calories 135 (Calories from Fat 55 ); Total Fat 6 g (Saturated Fat 3 g); Cholesterol 15 mg; Sodium 190 mg; Total Carbohydrate 15 g (Dietary Fiber 0g); Protein 5 g

Percent Daily Value*: Vitamin A 4 %; Calcium 8 %

Exchanges: 1 Fruit; 1 Medium-Fat Meat

* Percent Daily Values are based on a 2,000 calorie diet.

Recipe and photo used with permission from: Betty Crocker

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