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Cranberry Ginger Chutney Recipe with Baked Brie

By November 9, 2009May 21st, 2021One Comment
Black Currants & Caribou Cookbook

Black Currants & Caribou Cookbook

You wouldn’t think this incredible blend of flavours would be a “keeper” – but so it has been proclaimed by all who taste it. Don’t skimp on the ginger – more is better than less!

Baked Brie with Cranberry Ginger Chutney

Cranberry Ginger Chutney Ingredients:

  • 1 cup fresh or frozen cranberries
  • 2/3 cup sugar
  • 1/3 cup cider vinegar
  • 2 tbsp. water
  • 2 tsp. grated fresh ginger
  • 1/4 tsp. cinnamon
  • 1/8 tsp. cloves

Baked Brie with Crackers or Sliced Baguette

  • 2 lb. round of brie cheese
  • crackers or sliced baguette


  1. Combine the chutney ingredients in a saucepan. Bring to a boil; reduce heat and simmer over low heat until thickened, about 15 minutes.
  2. Place the brie in a baking dish that fits, with just a little room left over. Score the tip of the cheese into diamond shapes.
  3. Spoon the chutney over the cheese.
  4. Bake at 350°F (180°C) for 15 – 20 minutes. You can also microwave it instead for about 2-3 minutes, or until cheese is soft.
  5. Serve with crackers or a sliced baguette.

Note: The chutney may be refrigerated for up to a week, or frozen for longer storage. It may also be served with meat.

Variation: There is enough chutney to accommodate 4-4 ½ oz. rounds of brie if your prefer.

Serves approximately 20.

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