Best 7 Cranberry Chutney Brie Appetizers Recipes

CRANBERRY BALSAMIC CHUTNEY

Steps:

• To a saucepan add the fresh cranberries, sugar, water and orange juice.
• Simmer the mixture over low heat, stirring occasionally, until the cranberries start to soften and the sugar dissolves, about 5 minutes. The cranberries will pop and bubble as they break down.
• Add the fresh rosemary and stir in the balsamic vinegar.
• Turn the heat up slightly to low-medium, and continue to cook until the cranberries are all burst and the sauce is the consistency that you like. This takes about 10 minutes or so.
• Once the mixture has thickened, remove the rosemary sprig.
• If the sauce is too chunky, sometimes I will use a potato masher just to soften it up.
• Cool the sauce to room temperature before serving.
• Once the chutney has cooled, pile it on top of a room-temperature Brie wheel, and serve with slices of fresh baguette or crackers.

BAKED BRIE WITH CRANBERRY CHUTNEY

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Cut the round of Brie in half horizontally, as if splitting a hamburger bun. Lift the top off the Brie and spread the Cranberry Chutney over the bottom half. Replace the top.
• Lay the sheet of puff pastry on a lightly floured work surface. Roll slightly with a rolling pin until the puff pastry is 3 to 4 inches wider in all directions than the round of Brie. Place the filled Brie in the center of the puff pastry.
• Trim 1 inch from each corner of the puff pastry and reserve for another use or to decorate the top of the Brie. Fold in the 4 corners of the puff pastry so they meet in the center of the Brie. Lightly brush the dough where the pieces meet with the egg. Fold the remaining edges into the center so that the Brie is tightly wrapped.
• Flip the Brie onto the prepared baking sheet seam-side down. Decorate the top of the round with the remaining puff pastry, if desired. Refrigerate 1 hour. (The filled, wrapped Brie can be prepared up to 1 day in advance.)
• Bake until golden brown, about 35 minutes. Cool on the pan at least 10 minutes, then use a large spatula to transfer to a serving platter. Serve with the remaining Cranberry Chutney, nuts, dried fruit and crackers.
• Combine the cranberries, apple, sugar, cinnamon, ginger, cloves, orange zest and juice and 1/4 cup water in a saucepan and bring to a boil. Reduce the heat and simmer until thickened, about 20 minutes. Season to taste with salt and pepper. Serve warm or chilled. Keeps refrigerated in an airtight container for up to 2 weeks.

BRIE WITH CRANBERRY CHUTNEY

Steps:

• 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. Cool slightly. (Chutney will thicken as it stands.)
• Heat oven to 350°F. 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.

CRANBERRY BRIE PIE

Steps:

• Preheat oven to 450°. In a small saucepan, combine cranberries, brown sugar, orange juice, flour and vinegar. Cook over medium heat until berries pop, about 15 minutes., Meanwhile, unroll crust into a 9-in. metal pie plate; flute edges. Sprinkle with cheese; bake 8 minutes or until cheese begins to melt. Reduce oven setting to 350°., Remove cranberry mixture from heat; stir in vanilla. Pour into crust. Dot with butter., For topping, in a small bowl, combine flour and brown sugar; cut in butter until crumbly. Sprinkle over filling. , Bake 30-35 minutes or until crust is golden brown and filling is bubbly (cover edges with foil during the last 20 minutes to prevent overbrowning if necessary). Serve warm or at room temperature. Refrigerate leftovers.

SPARKLING CRANBERRY AND BRIE BITES

Steps:

• Rinse the cranberries and place in a medium bowl. Heat the syrup in a small saucepan until just warm. Pour over the cranberries. (Make sure the syrup is warm, not hot, or the cranberries may pop.) Gently stir with a spoon to coat all the berries. Cool, cover, and let soak in the refrigerator overnight.
• The next day drain the cranberries in a colander. Place the sugar in a large bowl or baking dish. Add half of the cranberries and roll them around until lightly coated in sugar; repeat with the other half. Place on a baking sheet and let dry, about 1 hour.
• To assemble, top the crackers with one slice of Brie, a light layer of cranberry chutney, and four or five sugared cranberries. Garnish with fresh mint sprigs.

CRANBERRY CHUTNEY I

Steps:

• In a medium saucepan combine the water and sugar. Bring mixture to a boil over medium heat. Add the cranberries, apples, cider vinegar, raisins and spices. Bring to a boil, then simmer gently for 10 minutes stirring often.
• Pour mixture into a mixing bowl. Place plastic wrap directly on the surface of the sauce. Cool to room temperature and serve or cover and refrigerate. Bring chutney to room temperature before serving.

CRANBERRY CHUTNEY-BRIE APPETIZERS

Steps:

• Heat oven to 375º.
• Bake biscuits as directed on bag. Bake biscuits as directed on bag.
• With serrated knife, cut biscuits horizantally in half; place cut sides up on cookie sheet.
• Arrange cheese on biscuit halves; spoon cranberry sauce with crushed red pepper flakes mixed in, over cheese.
• Sprinkle with glazed macadamia nuts.
• Bake 3-5 minutes longer or until cheese is softened and warm.