Cranberry Balsamic Chutney
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.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 1/2 cups 1x
- Category: Sauce
- Method: Stovetop
Ingredients
Scale
- 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)
Instructions
- To a saucepan add the fresh cranberries, sugar, water and orange juice.
- 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.
- Add the fresh rosemary and stir in the balsamic vinegar.
- 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.
- Once the mixture has thickened, remove the rosemary sprig.
- If the sauce is too chunky, sometimes I will use a potato masher just to soften it up.
- Cool the sauce to room temperature before serving.
- 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