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Chilean Avo-Cranberry Chipotle Chutney over Brie
Recipe created by Chef: Gustavo Chavez for the Chilean Avocado Importers Association.
Category: Appetizer
Re-Calculate: Ingredients
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.
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