2 lb Wheel of Brie Cheese
½ C Sliced Almonds
Chutney
2 C finely chopped cranberries
1 ¼ C – Sugar
¾ C – Finely Chopped Celery
¼ C – Minced Fine Ginger
6 TBSP – Apple Juice
3 TBSP – Fresh Lemon Juice
½ tsp crushed dried red pepper
Chutney – Combin all the chutney ingredients above together in a microwave-safe 2 QT casserole dish and stir well. Cook uncovered for 6 minutes. Stir making sure all sugar has dissolved. Cook for another 8 minutes. Allow Chutney to cool at room temperature. Cover tightly and refrigerate. This will stay fresh for 5 days.
Remove the rind from the brie. Cut Brie in half (horizontally) Place lower half on a baking sheet and cover with almonds. Replace the top half (so it is similar to a sandwich with almonds in middle) Cover cheese with Chutney and bake at 275 for appx 10 minutes but it should not be runny. Remove from oven and garnish with parsley.
Serve with crackers, apples, and pears.
