Mix together cranberries, brown sugar, vinegar, water or juice, ginger, cinnamon, and cloves in slow cooker.
Cover. Cook on Low 4 hours. Stir once near the end to see if it is thickening. If not, remove top, turn heat to High and cook 30 min. without lid.
Put cranberry chutney in covered container and chill for up to 2 weeks. When ready to serve, bring to room temperature.
Brush ovenproof plate with veggie oil, place unpeeled Brie on plate, and bake uncovered at 350 degrees for 9 minutes (this is what recipe says, but found this to be too long), until cheese is soft and partially melted. Remove from oven. Top with at least half the chutney and garnish with almonds. Serve with crackers. Enjoy! Perfect for the Holidays!
Originally Submitted
10/11/2013
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