Baked Brie With Cranberry Chutney
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Baked Brie With Cranberry Chutney
  Cranberry    Chutney  
Last updated 6/12/2012 1:05:59 AM. Recipe ID 31257. Report a problem with this recipe.
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      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.
  




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Recipe ID 31257 (Apr 03, 2005)

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