Baked Brie

Ingredients

• BAKED BRIE
• a whole brie that is about 1 lb (+-)
• puff pastry Pepperidge Farm, it comes with two sheets of pastry. It comes frozen and you look for it in the freezer around the croissants. You will need to thaw it. You can thaw one sheet at a time as you will only use one sheet. Just wrap the other one up good and it will keep.
• cranberry chutney - I make my own and have included the recipe below, however you can use any canned or jared relish or chutney.
• almonds - 2-3 tablespoons - I used sliced almonds but I have also used pecans and walnuts.
• CRANBERRY CHUTNEY
• Combine:
• 1 cup water 1/2 tsp. ginger
• 4 cups fresh cranberries 1/2 tsp. cinnamon
• 1 cup raisins 1/4 tsp allspice
• 1 can (small) crushed pineapple (drained) 1/4 tsp salt
• 2 cups sugar
• optional
• 1 orange (cut up and ground coarsely in cusinart)
• 1 cup chopped nuts
• Cook over medium heat until thick, about 20-30 minutes. Pour into small jars and cool. It keeps in the refrigerator for a long time.
• Serve this chutney on top of cream cheese; put on top of a large brie, cover with puff pastry, trim, bake 20-30 minutes at 350 (until brownish) and serve with sliced French bread; or serve as a relish with turkey at Thanksgiving and Christmas.