Mix all ingredients (except vegetable oil, brie and almonds) in a saucepan. Heat to boil then reduce to low and cook for 20 minutes, stirring frequently until thick. This mixture can be refrigerated up to two weeks.
When ready to serve, allow cranberry mixture to come to room temperature.
Heat oven to 350 and lightly brush oven-proof plate with oil (pie plate works well).
Place unpeeled cheese, on center of plate and bake uncovered for 8-10 minutes or until cheese is soft and partially melted.
Spoon 1/2 chutney over cheese and sprinkle with almonds. Serve with crackers. Spoon remaining chutney onto cheese as needed or save for future use.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (67g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 101 (62%)|
|Amt Per Serving||% DV|
|Total Fat 11.3g||15 %|
|Saturated Fat 5.5g||27 %|
|Monounsaturated Fat 4.1g|
|Polyunsanturated Fat 1g|
|Cholesterol 79.1mg||24 %|
|Sodium 196.2mg||7 %|
|Potassium 96.1mg||3 %|
|Total Carbohydrate 8g||2 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 7.1g|
|Protein 8.1g||12 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 163
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