Baked Brie with Cranberry Chutney

This past Saturday I was at a women's pampering event held at my mother-in-laws church and there was this really good brie cheese there! They had recipe hand outs that I could take so I of course had to grab one! I am a huge Brie cheese lover especially when it is warm with nuts and berries!! If I make this at home though it will be nut free, as our daughter has a peanut & tree nut allergy!

Ingredients:
2/3 c. water
2/3 c. sugar
1 1/3 c. cranberries
4 tsp. cider vinegar
1/3 c. dark raisins
1/4 c. chopped pecans
2 tsp. brown sugar
Scant 1/4 tsp. ginger
1/2 tsp. chopped garlic
2 1/4 lb. wheel of Brie cheese

1 loaf French bread cut in thin slices or party loaf pumpernickel bread- or crackers of choice

Directions:
To make chutney: In a heavy saucepan combine water and sugar. Stir and bring to a boil. Add cranberries, vinegar, nuts, sugar, ginger and garlic. Boil slowly, stirring until thick, 5-10 minutes. Cool and refrigerate. It will keep in refrigerator up to 1 week or it can be frozen.

To Serve:
Place Brie in an ovenproof shallow dish. Spread chutney over top of cheese. Bake at 350 degrees 5-10 minutes watching carefully so as not to melt brie, just to soften it. Serve with slices of bread or crackers.

This is NOT the picture from the recipe above, but it looks very similar, except this wheel of Brie looks smaller! 

Recipe from the kitchen of Cindy VanArtsdalen (family friend).