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Brie has a soft, thin edible crust. It
is creamy in texture and the color varies from ivory to a creamy yellow. When
brie it heated it softens more and is easy to spread.
It is also good with grapes, pears and french bread. |
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Cranberry Chutney with Brie
2 C. fresh cranberries
1 1/3 C. sugar
2/3 C. vinegar
4 T. water
4 t. chopped fresh gingerroot
1/2 t. cinnamon
1/4 t. ground cloves
Combine cranberries, sugar, vinegar, water, gingerroot, cinnamon and cloves in a
1 qt. saucepan. Heat until boiling, reduce heat and continue to cook 20 minutes,
stirring frequently, until thick. Cool slightly and refrigerate.
When ready to serve bring chutney to room temperature. This is enough chutney
for 2 8 inch Brie. Warm Brie in a 350°F. oven 8-10 minutes until soft and
partially melted. Place brie on serving dish and top with chutney. (and sliced
almonds if desired)
Serve with crackers.
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