1 C. fresh or dried cranberries

2/3 C. sugar

1/3 C. cider vinegar

2 T. 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-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 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.