Cranberry Chutney with Brie
2 C. fresh cranberries
1 1/3 C. sugar
2/3 C. vinegar
4 T. water
4 t. chopped fresh gingerroot
1/2 t. cinnamon
1/4 t. ground cloves
Combine cranberries, sugar, vinegar, water, gingerroot, cinnamon and cloves in a 1 qt. saucepan. Heat until boiling, reduce heat and continue to cook 20 minutes, stirring frequently, until thick. Cool slightly and refrigerate.
When ready to serve bring chutney to room temperature. This is enough chutney for 2 8 inch Brie. Warm Brie in a 350°F. oven 8-10 minutes until soft and partially melted. Place brie on serving dish and top with chutney. (and sliced almonds if desired)
Serve with crackers.
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