1 (8-ounce/250 g) round brie cheese (or two 4-ounce/125 g rounds)
1 cup (250 mL) fresh or frozen cranberries
2/3 cup (150 mL) granulated sugar
1/3 cup (75 mL) cider vinegar
2 tablespoons (30 mL) water
2 teaspoons (10 mL) grated fresh gingerroot
1/4 teaspoon (1 mL) ground cinnamon
1/8 teaspoon (0.5 mL) ground cloves
Place brie in freezer for 30 minutes to make trimming easier. Choose an oven-proof dish that fits the cheese closely. (If using small rounds, two ramekins work well.) Butter the dish or ramekins; set aside.
Prepare chutney: In a medium saucepan over medium-high heat, bring to a boil the cranberries, sugar, vinegar, water, ginger, cinnamon and cloves. Reduce heat to low and simmer for about 20 minutes, or until mixture thickens. Cool. (Chutney can be made ahead, cooled, covered and refrigerated for up to a week, or it can be frozen for up to a month.)
When ready to bake, trim top rind from brie. Place brie in prepared dish and bake in a 350°F (180°C) oven for 15 to 20 minutes, or until cheese has softened and just started to melt. Be careful not to over-bake. Remove from oven, spoon chutney over cheese, and serve with crackers.
Makes 8 to 10 servings.