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Recipe created by Chef: Gustavo Chavez for the Chilean Avocado Importers Association. Recipe provided by the Chilean Avocado Importers Association Ingredients 1 1 1(16-oz.) can whole cranberry sauce 2 2 2chipotle peppers in adobo sauce, chopped 3/4 .75 .75cup CUP_USVolumedried cranberries 1 1 1medium apple, peeled, cored and chopped 1/4 .25 .25cup CUP_USVolumegranulated sugar 1/4 .25 .25cup CUP_USVolumebrown sugar 1/3 .33 .33cup CUP_USVolumeapple cider vinegar 2 2 2tsp. TEASPOON_USVolumepumpkin pie spice 1 1 1ripe, Fresh Hass Avocado, seeded, peeled, and diced 1 1 1lb. POUNDWeightround or cut piece Brie cheese Chilean Avo• Cranberry• Chipotle Chutney Combine cranberry sauce, chipotles, dried cranberries, apple, sugars, vinegar, and spice in large saucepan or skillet over medium heat. When mixture begins to bubble, lower heat to simmer and cook for about 30 minutes, stirring occasionally. Remove from heat and let cool slightly. Gently stir in avocado pieces just before serving. To prepare Brie On a shallow ovenproof serving plate (or in shallow casserole dish), place Brie. Pour prepared chutney over cheese. Serving Suggestions: Serve with crackers, baguette slices, or ginger snap cookies.   *Large avocados are recommended for these recipes. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly. 12

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