Warm, melty brie topped with Ginger-Cranberry Chutney is the easiest holiday win.
We’re taking classic baked brie and topping it with Chef Ming Tsai’s Ginger-Cranberry Chutney for a sweet, tart, and slightly spicy twist that’s perfect for your next get-together. We had some left over chutney from the holidays, so we decided to try it with baked brie, and it did not disappoint!
This is the kind of appetizer that feels festive, but takes very little effort! Pop it in the oven, set it out with crackers or crostini’s and let everyone dive in.
Cranberry Chutney Baked Brie
Servings 10
Ingredients
- 1½ cups Chef Ming Tsai’s Ginger Cranberry Chutney (see recipe below)
- 16 oz brie wheel
- Toasted Crostini for serving
Instructions
- Preheat oven to 350 degrees F.
- In a baking dish or cast-iron skillet, place the brie wheel in the center.
- Top with Chef Ming Tsai’s Cranberry Chutney and bake for 25 minutes.
- Remove from oven and serve with toasted Crostini.
See how to make Chef Ming Tsai’s Ginger-Cranberry Chutney below!
Chef Ming's Ginger-Cranberry Chutney
Servings 3 cups
Ingredients
- 1 large red onion, diced into 1⁄4-inch pieces
- 1 jalapeño, minced (with seeds if you like spicy, otherwise remove seeds and pith)
- 2 tbsp. peeled, minced ginger
- 2 cups fresh cranberries
- 1 orange, zest and juiced
- 1 cup brown sugar
- 1/4 cup tamari (to keep gluten-free) or soy sauce
- grapeseed oil for cooking
- kosher salt and freshly ground black pepper, to taste
Instructions
- In a saucepan coated lightly with oil over med-high heat, sauté the onions, jalapeno, and ginger until soft, about 5 minutes. Season with kosher salt and freshly ground black pepper.
- Add cranberries, orange juice, zest, sugar, and tamari, and stir. Simmer for 25-30 minutes, stirring occasionally until cranberries are melted. Check again for seasoning, may need more sugar if cranberries are super tart.
- When cool, transfer to a container, cover, and store in the fridge for up to two weeks.
- Re-heat for serving.
Enjoy!
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All photos by Lorianne DeVita
