Happy Thanksgiving!

Yep, I tried to stay away, but you know this really is my favorite holiday, so I couldn’t resist telling you about a  new recipe I just put together for Cranberry Chutney. I’m serving it alongside my turkeys, but I’m also including it as one of my appetizers as a top for the broiled brie. I can’t wait!

Please note: I used a couple of specific brands, so if you want it to be just like mine, make sure to grab those. 🙂

Cranberry Chutney

4 c. cranberries, divided
1 apple, peeled, cored, & chopped
¾ cup dried pineapple & mango pieces, cut into small pieces
1½ c. white sugar
1½ tsp. ground ginger
½ tsp. ground cloves
¼ c. raspberry infused balsamic (Pompei brand)
1 cup pineapple juice (Trader Joe’s)
pink salt to taste   

In large pan on low heat, cook together 3 cups of the cranberries, plus apple, dried fruit, sugar, ginger, cloves, vinegar, and liquid. Continue cooking/stirring occasionally for 15 minutes. Stir in remaining cranberries and cook over medium heat till softened, about 5 minutes. Remove from heat. Pour into jars, cool, and keep in fridge.

Brie with Cranberry Chutney

Preheat broiler. Slice top rind off of small brie wheel. Spread ½ cup of cranberry chutney over cheese and broil till bubbly, approx. 3 minutes. Serve with small baguette slices.

Of course, I won’t have pictures of the final product till after the holiday is over, but I’ll still try to include it, so you can bookmark it for a later date…like maybe Christmas!

Cheers!