Ingredients Jump to Instructions ↓

  1. 3 cups 279g / 9.8oz Fresh cranberries

  2. 1/2 cup 80g / 2.8oz Firmly-packed brown sugar

  3. 1/3 cup 53g / 1.9oz Currants or small - seedless raisins

  4. 1/4 cup 59ml Water

  5. 1/8 teaspoon 0.6ml Dry mustard

  6. 1/8 tablespoon 1.9ml Ground cloves

  7. 1/8 teaspoon 0.6ml Ground allspice

  8. 1/8 teaspoon 0.6ml Ground cardamom

  9. 1/8 teaspoon 0.6ml Ground ginger

  10. 2 Refrigerated crescent rolls

  11. 1 Round brie

  12. 1 Egg - beaten

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Wash and pick over cranberries. Combine first 4 ingredients AND all the spices in a saucepan. Cook until cranberries pop, then cool completely. Open each can of crescent rolls. 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 each one with egg. Bake in preheated 350oven 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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