This is another Thanksgiving appetizer that has become a favorite for my family.

My friend Cathy gave it to me about 10 years ago, and I still make it every year. 

The tart chutney complements the gentle flavor of the Brie, while giving it a rich texture. You will want seconds and thirds of this delicious appetizer.

Go ahead and double or triple the recipe ingredients. Trust me, your family and friends will love it!

It has a beautiful presentation. Serve it with crackers and a nice soft white bread (such as a French bread) to soak up all the flavors.

This one is a “keeper”!

Ingredients for the Chutney

2/3 cup sugar
1 1/3 cups fresh cranberries
4 tsp. apple cider vinegar
1/3 cup dark raisins or currants
1/4 cup coarsely chopped walnuts
2 tsp. light brown sugar
1/4 tsp. ground ginger
1/2 tsp. chopped garlic

Combine 2/3 cup of water and sugar in a heavy 3 quart saucepan over medium-high heat. Stir to dissolve the sugar, then bring to a boil without stirring.

Add the rest of the ingredients. Boil slowly, stirring occasionally until fairly thick, around 5-8 minutes. (It also thickens as it cools).

Allow the chutney to cool to room temperature, then cover and refrigerate. The Chutney can be made ahead and keep for up to 5 days int the refrigerator.

Ingredients for the Brie

Preheat oven to 350.

2.2-pound wheel of Brie, rind left on.

Place a sheet of aluminum foil on a rimless baking sheet. Place the Brie in the center. Spread the cranberry chutney over the top of the cheese.

 

Refrigerate for 30 minutes before baking. (The Brie can be prepared for up to 2-3 hours in advance). Keep it covered and refrigerated.

When ready to bake, place the brie on the center shelf of the oven and bake until heated through, about 8-10 minutes.

It’s that simple!