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Baked Brie with Cranberry Chutney Recipe
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To make Baked Brie with Cranberry Chutney you will need
Ingredients
| 3 | cups | Fresh cranberries; (which have been washed and picked over) | | 1/2 | cups | Firmly-packed brown sugar | | 1/3 | cups | Currants OR small; seedless raisins | | 1/4 | cups | Water | | 1/8 | teaspoons | Dry mustard | | 1/8 | teaspoons | Ground allspice | | 1/8 | teaspoons | Ground cloves | | 1/8 | teaspoons | Ground ginger | | 1/8 | teaspoons | Ground cardamom | | 2 | packages | Crescent Rolls | | 1 | | 4"-round Brie | | 1 | | Egg; beaten |
Instructions
Combine first 4 ingredients AND all the spices in a saucepan. Cook until
cranberries pop, then cool 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 that has been tied at the neck, kinda...sorta). Brush
eachone with egg. Bake in preheated 350° oven for about 20 minutes, or
until bubbly and pastry is browned.
Enjoy your Baked Brie with Cranberry Chutney
How much is in a cup?
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Sat 9 Aug 2008
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