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Baked Brie en Croute with Cranberry Chutney

December 15, 2020

I always make this Cranberry Chutney right before Thanksgiving. Then I have it on hand for the entire holiday season! Plus it makes a great gift to give to friends as well. There are so many ways to use this chutney but this appetizer is my favorite. It is so elegant and festive looking! Yet it couldn't be easier. A perfect appetizer for the holiday season!

Cranberry Chutney Recipe


1 (12 oz.) bag of cranberries, washed and dried

2 1/2 cups of apples, diced

1/4 cup sugar

1/4 cup brown sugar

1/2 cup honey

1 cup water

3 tsp. cinnamon

1 tsp. ground ginger

  1. Put all of the ingredients into a saucepan.

  2. Cook over medium-high heat and bring to a boil, stirring constantly.

  3. Reduce heat to low and simmer for 25 to 30 minutes, until the chutney thickens.

  4. Allow to cool and transfer into a container until you are ready to use.

Baked Brie en Croute with Cranberry Chutney


1/2 cup cranberry chutney

1 (8 oz.) wheel of brie

1 roll of refrigerated pie crust, room temperature

3 tbsp pecans, chopped

  1. Lightly cut off the top of the brie rind. It does not have to be perfect.

  2. Unroll the pie crust and place it on a parchment lined sheet pan.

  3. Place the wheel of brie in the center of the pie crust.

  4. Spoon on the cranberry chutney to the brie and spread it out evenly in one layer.

  5. Sprinkle the chopped pecans over top.

  6. Fold up the pie crust around the brie and fold pleats into it to make it look pretty.

  7. Bake at 400 degrees for 22 to 26 minutes. Until it is nice and golden.

  8. Serve warm with crackers or slices of baguette.

Crescent rolls also make a great crust for this recipe too!

The combination of spices with the warm cranberries, apples and gooey brie cheese are perfect for the holidays season! A festive and easy appetizer is always good to have this time of the year.

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