Anyway - back to the chutney - this is the recipe that we used, slightly adapted. It was good plain, it was excellent in brie en croute and I'm sure it'd be lovely with a roast turkey. Slighty sweet, slightly tart, a cute little jar with jewel flecks running through...beautiful.
1/2 med onion, chopped
1 clove garlic, minced
1/2" piece of ginger, finely chopped
1 12 oz bag fresh cranberries, coarsly chopped
1 granny smith apple, peeled, cored and chopped
1/3 cup rice wine vinegar
3/4 cup water
1 cup dark brown sugar
1/2 cup golden raisins
1 tsp celery seed
1-1/4 tsp salt
1/4 tsp freshly ground nutmeg
Saute the onion in a little olive oil about 2 mn, add garlic and ginger and sautee an additional 2-3 mn.
Add remaining ingredients and cook until thickened, about 45 minutes.
Fill hot jars with chutney and process 10 mn. Let sit in pot additional 5 mn.
Cool on counter with towel underneath until completely cooled or overnight .
p.s. Here's what happens when your jars aren't hot before you start putting food in them: The bottom just popped right off and we had chutney floating around in there with our cans...
For the Brie en Crute? EASY and simple appetizer to wow a crowd! Unfortunately I only took the 1 picture, of it in the oven - which turned out horribly and all I can really see here is how disgusting my oven looks with all the fingerprints and baby slobber...but I swear that if you can look past that, you'll see that it's pretty neat :)
1 small wheel brie cheese
1 half pint jar cranberry chutney
1 sheet frozen puff pastry
1 Tbsp water
Defrost puff pastry - roll out slightly depending on the size of your brie
On a small baking sheeet, lay out your pastry.
Place the brie wheel in center of pastry, spoon chutney over top and fold pastry up and over the chutney and brie, creating a little "package".
Mix egg and water together to make an egg wash and brush over the top and sides of the pastry.
Bake at 400 degrees for 20-25 minutes or until golden brown.