Cran-Raspberry Chutney on Brie

by Cindi Sutter, Founder of The Spirited Table® --- Recipe from When Friends Cook; presented by the Friends of The Minneapolis Institute of Arts


1 cup cranberries                                                                                                                                                            1/2 cup whole, frozen, unsweetened raspberries, thawed
1/2 cup honey
1/2 tart apple, peeled, cored and coarsely chopped
1 medium orange, peeled, pith removed, sliced and seeded
1 small celery stalk, sliced
1 Tbsp water
1/4 cup raspberry vinegar
1 tsp fresh ginger, grated
2 Tbsp sweet and hot mustard
1/8 tsp ground cloves

1 2-lb ripe Brie cheese, well chilled
1/2 cup toasted almonds, sliced
Italian parsley for garnish
Crackers or French bread rounds


  1. Combine all chutney ingredients in heavy saucepan. Bring to a boil, stirring frequently. Reduce heat and simmer until mixture thickens and liquid is syrupy, stirring occasionally. Store in refrigerator. Keeps up to 3 weeks. 
  2. Cut rind off top of cheese and discard. Cut cheese in half horizontally. Place lower half on baking sheet, cut side up. Spread almonds evenly and top with other half of cheese. Bring to room temperature. 
  3. Cover with chutney and bake for 10 minutes or until cheese is soft but not runny. Garnish with parsley and serve with crackers or French bread rounds.