Recipe for Cranberry Chutney

Crab Curry

Holiday - This is a holiday favorite

This is a family treasure. It keeps well, and it makes a great filling for a brie en croute.

Every Christmas we get make bries en croute. We buy a one kilo brie, usually a mild one, a sheet or two of puff pastry from deLaurentis and make up a batch of cranberry chutney.

We roll out the puff pastry and cut out a bottom disk that is big enough so that dough can be folded up the sides of the brie. We cut the brie in half and stuff it with chutney. We coat the sides of the brie with egg and then cut another disk of puff pastry just enough for the top. We glue this on with egg and the brie is sealed "en croute".

Usually we freeze the brie en croute and take it out about a half hour before baking it at 375F until it browns and puffs up outside. Be careful if you try and do it on a pastry sheet in case your croute is not cheese tight.

Cranberry Chutney

from Betsey Volkert

2 lbs fresh cranberries - pulse chop lightly in the cuisinart
1 lb brown sugar
1 box golden raisins (or somewhat fewer ordinary ones)
2 apples, peeled and chopped
1/2 cup cider vinegar
juice of one lemon
1 tsp lemon zest (or zest of one lemon)

Adjust to your taste

Cook it up in a big pot

Can it in jars

More From the Kaleberg Recipe FileKaleberg Home PageSend Us Feedback