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Brie with Cranberry Chutney
1 cup fresh or dried cranberries
2/3 cup sugar
1/3 cup cider vinegar
2 Tbsp. water
2 tsp. finely chopped gingerroot
1/4 tsp. ground cinnamon
1/8 tsp. ground cloves
Vegetable oil
1 round Brie cheese (8 oz.)
Slivered almonds, toasted, if desired
Crackers, if desired
Mix cranberries, sugar, vinegar, water, gingerroot, cinnamon and cloves in 1 qt. saucepan. Heat to boiling; reduce heat to low. Cook uncovered about 20 minutes, stirring frequently, until thickened. Cool slightly. (Chutney will thicken as it stands.)
Heat oven to 350ºF. Lightly brush ovenproof plate with vegetable oil. Place unpeeled cheese on center of plate. Bake uncovered 8 to 10 minutes or until cheese is soft and partially melted.
Spoon half of the chutney over cheese. Sprinkle with almonds. Serve with crackers. Spoon remaining chutney onto cheese as needed, or save for future use.
Time-saver: To save time, purchase prepared chutney in the gourmet section of your supermarket.
“An honest laborious Country-man, with good Bread, Salt and a little Parsley, will make a contented Meal with a roasted Onion.”
John Evelyn (1620-1706)
Candied (crystallized) fruit has been around since at least the 14th century. Whole fruit or pieces of fruit can be preserved in this manner. Basically the method is simply to place the barely ripe fruit in increasingly stronger solutions of heated sugar syrup, and the syrup gradually replaces the water content of the fruit. The process can take from several days to several months, depending upon the type and size of fruit.
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