Title: Baked brie with cranberry chutney
 Categories: None
      Yield: 1 Servings
 
      3 c  Fresh cranberries; (which
           -have been washed and picked
           -over)
    1/2 c  Firmly-packed brown sugar
    1/3 c  Currants OR small; seedless
           -raisins
    1/4 c  Water
    1/8 ts Dry mustard
    1/8 ts Ground allspice
    1/8 ts Ground cloves
    1/8 ts Ground ginger
    1/8 ts Ground cardamom
      2 pk Crescent Rolls
      1    4"-round Brie
      1    Egg; beaten
 
  Combine first 4 ingredients AND all the spices in a saucepan. Cook
  until cranberries pop, then cool completely. Open each can of
  Crescents. Divide each rectangle into 2 sections (each section will
  have 4 triangles) - press perforations together. Place one section on
  top of another section - YOU NOW HAVE TWO PIGGY-BACKED SECTIONS. Roll
  each section of two with a rolling pin into about 6"-squares. Place
  each square in a small (about 8") torte tin. Cut the Brie in half.
  Remove the crust. Plop on a generous amount of chutney. Pull the
  pastry up and gather at the top (so it looks like a pretty little bag
  that has been tied at the neck, kinda...sorta). Brush eachone with
  egg. Bake in preheated 350° oven for about 20 minutes, or until
  bubbly and pastry is browned.
  
  Now - if you want to do without making the chutney, you just prepare
  the Crescent rolls as described, put in a nice chunk of decrusted
  Brie by itself, and proceed.