My parents would never make anything like this during the holidays, so when it turned up at various of my friends’ houses, I would dive in head first. I’ve made a quick cranberry pear condiment to go on top or on the side. This is best served with toasted slices of baguette or seedy crackers on the side. You can also do a crunchy crudité platter (carrots, celery, apples…) and serve that too.
| Level: | Easy |
| Total: | 45 min |
| Active: | 20 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 cup dried cranberries
- 1 cup dry white wine
- 2 tablespoons dark brown sugar
- 1 tablespoon unsalted butter
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon cayenne
- 1 medium Bosc or Anjou pear, peeled, cored and diced small
- 1 cinnamon stick
- 1 tablespoon chopped pickles plus 1 tablespoon pickle brine
- 6 sprigs fresh flat-leaf parsley, leaves only
- One 1-kilogram wheel of Brie (2.2 pounds, 8 inches in diameter), chilled
- Kosher salt
- 1/2 cup whole almonds with the skin on
- Baguette, crackers and crudités, for serving
Instructions
- For the cranberry chutney: In a medium saucepan, add the cranberries and wine. Bring to a simmer over medium heat; simmer until all the liquid cooks out, 8 to 10 minutes. Stir in the brown sugar, butter, vinegar, cayenne, pear and cinnamon stick. Cook until all of the ingredients meld together, 2 to 3 minutes. Let cool.
- Remove the cinnamon stick from the chutney, then stir in the pickles, brine and parsley. Taste for seasoning. The chutney will last up to a week stored in a resealable container in the refrigerator.
- For the Brie: Preheat the oven to 350 degrees F.
- Place the Brie on a flat surface. Slice the top layer of rind off the top so it looks like a Brie swimming pool. Place it in the center of an ovenproof baking dish you can serve the cheese in. Sprinkle some salt on the Brie, sprinkle the almonds around it and bake until slightly gooey and warm, 12 to 15 minutes.
- Serve the chutney in a bowl on the side or spooned around the edges of the cheese with the almonds. Serve with baguette, crackers or crudités.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 609 |
| Total Fat | 41 g |
| Saturated Fat | 23 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 3 g |
| Sugar | 16 g |
| Protein | 29 g |
| Cholesterol | 129 mg |
| Sodium | 854 mg |
Reviews
Would like to know what kind of pickles to use? Sounds great really would like to make this.
This was a big hit! I used dill pickles but I guess that’s a matter of personal taste. I cut the cayenne in half because I knew not everyone liked a lot of heat. It was still delicious but I would try the extra heat for me.
What kind of pickles please? Bread and butter or dill?
Made this as directed. Wasn’t sure about the ingredients going together but it turned out really good! Will keep this for my recipe box.
Which pickles do you use?
Looks delicious but what kind of pickles? Sweet, dill or what?
Is it 400 degrre oven or 350. Alex said both. Recipe says 350.
what kind of pickles please?
What type of pickles, please.
What’s not to love, especially on a cold night.