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Cranberry Apple Chutney Pecan Brie Appetizer
Ingredients
Cranberry Apple Chutney
- 1 teaspoon olive oil
- 1 small shallot minced
- 1 teaspoon ginger minced
- 1/4 teaspoon salt
- 1/2 cup organic brown sugar
- 1/3 cup water
- 2 tablespoons apple cider vinegar
- 1/2 teaspoon cinnamon
- 1/8 teaspoon ground cloves
- 1 1/2 cups fresh cranberries
- 1 Granny Smith apple peeled, diced
- 1 tablespoon crystallized ginger minced
Brie Appetizer
- 1 wheel brie
- toasted pecans
- mint for garnish
Instructions
Cranberry Apple Chutney
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Heat oil in a small saucepan over medium heat; add shallot, ginger and salt; saute until shallots are just softened, a few minutes.
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Add sugar, water and vinegar; simmer until sugar dissolves; add cranberries and apples and return to simmer. Reduce heat to medium low and simmer until cranberries burst and mixture is thickened, about 10 minutes. Add crystallized ginger and simmer another 5 minutes.
Brie Appetizer
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Using a large sharp knife, slice brie in half horizontally. Cut off rind on top of brie. Spread a thin layer of Cranberry Apple Chutney on top of bottom half of brie; place other half on top; spread another layer of Cranberry Apple Chutney on top. Sprinkle with toasted pecans.
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Serve with apple slices and crackers.
Recipe Notes
Cranberry Apple Chutney adapted from Cook's Illustrated. Use a large wheel of Brie for a big party or a small, regular size wheel for a smaller gathering. You will have extra chutney leftover.