Categories: pickles-relish-chutney

Ingredients

• 1/2 cup water
• 1/4 cup dried cranberries
• 1 unpeeled medium orange, seeded and finely chopped (about 1 1/4 cups)
• 1/2 cup sugar
• 1 Tbsp. lemon juice
• 1/4 tsp. ground cinnamon
• Dash ground ginger
• Dash ground cloves
• 8 oz. Brie or cream cheese
• 1/4 cup chopped pecans, toasted
• Assorted crackers

Directions

1. Preheat oven to 400 degrees. In a small saucepan, bring water to a boil. Stir n cranberries, remove from heat and let stand for 5 minutes to soften.
2. Drain cranberries, reserving 1 Tbsp. soaking liquid. Return cranberries and reserved liquid to pan. Stir in orange, sugar, lemon juice and spices; bring to a boil. Reduce heat; simmer, uncovered, 5-10 minutes or until orange is tender and liquid is almost evaporated, stirring occasionally.
3. Place cheese in a 9-inch pie plate. Bake 8-10 minutes or just until softened.
4. Spoon chutney over warm cheese; sprinkle with pecans. Serve warm with crackers.

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