Baked Brie with Cranberry Chutney

INGREDIENTS

• 1/3 cup water
• 1/3 cup Round Barn Cranberry wine
• 1/2 cup sugar
• 1 1/3 cup cranberries
• 4 tsp. cider vinegar
• 1/3 cup dark raisins
• 1/4 cup chopped pecans
• 2 tsp. brown sugar
• Scant 1/4 tsp. ginger
• 1/2 tsp. chopped garlic
• 2 1/4 lb. wheel of Brie cheese
• 1 loaf french bread cut in thin slices or party loaf pumpernickel bread

PREPARATION
To make chutney: In a heavy saucepan combine water, wine and sugar. Stir and bring to a boil. Add cranberries, vinegar, nuts, sugar, ginger and garlic. Boil slowly, stirring until thick, 5-10 minutes. Cool and refrigerate. It will keep in refrigerator up to 1 week or it can be frozen.

To serve: Place Brie in an ovenproof shallow dish. Spread chutney over top of cheese. Bake at 350 degrees 5-10 minutes watching carefully so as not to melt brie, just to soften it. Serve with slices of bread.