{"id":6895,"date":"2007-07-01T21:45:07","date_gmt":"2007-07-02T04:45:07","guid":{"rendered":"https:\/\/pcgirl.net\/recipes\/?p=6895"},"modified":"2010-06-18T21:45:34","modified_gmt":"2010-06-19T04:45:34","slug":"brie-with-cranberry-chutney","status":"publish","type":"post","link":"https:\/\/pcgirl.net\/recipes\/?p=6895","title":{"rendered":"Brie with Cranberry Chutney"},"content":{"rendered":"

1 C. fresh or dried cranberries <\/span><\/p>\n

2\/3 C. sugar <\/span><\/p>\n

1\/3 C. cider vinegar <\/span><\/p>\n

2 T. water <\/span><\/p>\n

2 tsp. finely chopped gingerroot <\/span><\/p>\n

1\/4 tsp. ground cinnamon <\/span><\/p>\n

1\/8 tsp. ground cloves <\/span><\/p>\n

\u00c2\u00a0<\/span>Vegetable oil <\/span><\/span><\/p>\n

1 round Brie cheese (8 oz.) <\/span><\/p>\n

\u00c2\u00a0<\/span>Slivered almonds, toasted, if desired <\/span><\/span><\/p>\n

\u00c2\u00a0<\/span>Crackers, if desired <\/span><\/span><\/p>\n

\u00c2\u00a0<\/span><\/span><\/p>\n

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.)\u00c2\u00a0\u00c2\u00a0 <\/span>Heat oven to 350\u00c2\u00baF. 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.\u00c2\u00a0\u00c2\u00a0\u00c2\u00a0 <\/span>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. <\/span><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

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 \u00c2\u00a0Vegetable oil 1 round Brie cheese (8 oz.) \u00c2\u00a0Slivered almonds, toasted, if desired \u00c2\u00a0Crackers, if desired \u00c2\u00a0 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…<\/p>\n

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