Cranberry Balsamic Chutney

Brie Appetizer with Cranberry Balsamic Chutney

5 from 1 reviews

This Brie with Cranberry Balsamic Chutney is a simple and festive holiday appetizer!  The sweet and tart of the cranberries pairs perfectly with creamy Brie cheese. Serve with bread or crackers.


  • 2 cups of fresh cranberries
  • 1/2 cup sugar
  • 1/4 cup water
  • 1/4 cup orange juice
  • 1 sprig of fresh rosemary
  • 1 tbsp balsamic vinegar (white or red)


  1. To a saucepan add the fresh cranberries, sugar, water and orange juice.
  2. Simmer the mixture over low heat, stirring occasionally, until the cranberries start to soften and the sugar dissolves, about 5 minutes. The cranberries will pop and bubble as they break down.
  3. Add the fresh rosemary and stir in the balsamic vinegar.
  4. Turn the heat up slightly to low-medium, and continue to cook until the cranberries are all burst and the sauce is the consistency that you like. This takes about 10 minutes or so.
  5. Once the mixture has thickened, remove the rosemary sprig.
  6. If the sauce is too chunky, sometimes I will use a potato masher just to soften it up.
  7. Cool the sauce to room temperature before serving.
  8. Once the chutney has cooled, pile it on top of a room-temperature Brie wheel, and serve with slices of fresh baguette or crackers.

Keywords: appetizer, Brie appetizer, cranberry chutney, holiday appetizer