There are a lot of moving parts to think about when preparing a Thanksgiving meal, so keep your appetizers simple. A little something for guests to nibble with a glass of wine or apple cider sangria is plenty; ou don’t want anyone to be too stuffed before the main event. Set out a warm round of brie cheese topped with cranberry chutney (or some of the cranberry sauce you’ll be serving with the meal – just add chopped walnuts). It’s a simple and festive appetizer that can be made in advance, leaving you time to mingle and tend to the turkey.
Leftover chutney is delicious on any type of poultry or pork. It will keep in the refrigerator for several weeks.
Warm Brie with Cranberry Chutney
8oz wheel Brie cheese (or larger)
1/2 C. brown sugar
1/2 C. white sugar
1 C. water
1/2 C. port or other sweet red wine
1/4 tsp. ground allspice
1/2 cup dried cherries (tart or regular)
12 oz fresh cranberries
1 apple, peeled, cored and diced
1/2 C. apple juice
2/3 C. chopped walnuts, toasted
1/2 tsp. grated orange rind
1/4 tsp. almond extract
1/8 tsp. ground cinnamon
For the Chutney: Combine sugar through allspice in medium saucepan; bring to a boil. Add cherries and cook 1 minute. Stir in cranberries and apple; bring to a boil. Reduce heat and simmer 10 minutes, or until cranberries pop and thicken. Add apple and apple juice and cook until apple is soft, about 5 minutes (add additional apple juice or water, 1/4 cup at a time, if apples are not soft and mixture is very thick). Remove from heat. Stir in walnuts, orange rind and almond extract. Cover and chill until ready to serve. Can be made up to 5 days in advance.
Heat Brie in microwave for 1 minute. Top with cranberry chutney and serve immediately with whole grain crackers.
Recipe for chutney inspired by Cooking Light.