A3Recipes.com
contact
  • Recipes
    • Breakfasts
    • Lunches/Light Meals
    • Starters
    • Mains
    • Desserts
    • Vegetable Sides
    • Salads & Cold Sides
    • Breads
    • Biscuits & Cakes
    • Banting/LCHF Carb Substitutes
  • Accompaniments
    • Salad Dressings
    • Sauces
    • Chutneys & Marinades
  • Menus
  • Guides
    • A3Recipe Guide
    • Quick Guide to Banting/LCHF
    • Chilli Hotness
    • Cooking Fats & Oils
    • Meat Doneness
    • Grow your own Herbs
    • Your Kitchen >
      • Stocking your Pantry
      • Stocking your Fridge
      • Stocking your Freezer
      • Stocking Fresh Produce
      • Local SA Products
  • eBook
  • Blog

Baked Brie with
Cranberry Chutney

Servings:           4
Total Time:        40 mins
Cooking Time:  15 mins (chutney)
                           10-15 mins (cheese)
Pre-heat Oven to 180°C

Download this Recipe (.pdf)

Ingredients

125g Brie (or Camembert) cheese wheel

For the Cranberry Chutney
1 cup cranberries, fresh, frozen or dried
4 Tbsp soft brown sugar or 1 tsp stevia or 1 Tbsp xylitol
1 Tbsp water
  (or 2 Tbsp water with dried cranberries)
2 Tbsp finely sliced spring onion
2 tsp lime juice (or lemon juice)
1 jalapeño pepper, de-seeded
  & finely chopped
freshly ground salt & pepper to taste

3-4 pecan nuts, for garnish

Method

For the Cranberry Chutney
In a saucepan, bring the cranberries, sugar & water to a gentle boil, reduce the heat & simmer for 10 mins, stirring occasionally.
Fold in the spring onion, lime juice & finely chopped jalapeño, season with salt & pepper and remove from heat.
Set aside to cool slightly (left-over chutney can be kept in a sealed jar in the fridge).

For the Brie
Place the cheese in an oven-proof serving dish & spoon 2 heaped Tbsp cranberry chutney on top.  Bake in the pre-heated oven for 10‑15 mins or until the sides of the Brie are very soft and warm to the touch.

Garnish with pecan nuts & serve while warm (re-heat in the microwave for 20-30 secs if needed).

Serving Suggestions

Serve with Breakfast Loaf, ciabatta, crackers or seed loaf, and butter.

Variation

Instead of Cranberry Chutney, top the Brie with fig preserve or jam.
​​​Salad Dressings   |   Sauces   |   ​Chutneys & Marinades
Breakfasts   |  Lunches/Light Meals   |  Starters   |  Mains   |  Desserts   |  Vegetable Sides   |  Salads & Cold Sides   |  Breads   |   Biscuits & Cakes
Banting/LCHF Carb Substitutes

A3Recipes Guide 
|  Quick Guide to Banting/LCHF  |  Chilli Hotness  |  Cooking Fats & Oils  |  Meat Doneness  |  Grow your own Herbs

Picture
download the latest version
of Adobe Reader software
(to download & print recipes)

Print this Page
Copyright © A3Recipes 2021
All Rights Reserved

Picture