| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | 1 | Servings | ||
INGREDIENTS
| 3 | c | Fresh cranberries; (which have been washed and picked over) |
| 1/2 | c | Firmly-packed brown sugar |
| 1/3 | c | Currants OR small; seedless raisins |
| 1/4 | c | Water |
| 1/8 | ts | Dry mustard |
| 1/8 | ts | Ground allspice |
| 1/8 | ts | Ground cloves |
| 1/8 | ts | Ground ginger |
| 1/8 | ts | Ground cardamom |
| 2 | pk | Crescent Rolls |
| 1 | 4"-round Brie | |
| 1 | Egg; beaten |
INSTRUCTIONS
Combine first 4 ingredients AND all the spices in a saucepan. Cook until cranberries pop, then cool completely. Open each can of Crescents. Divide each rectangle into 2 sections (each section will have 4 triangles) - press perforations together. Place one section on top of another section - YOU NOW HAVE TWO PIGGY-BACKED SECTIONS. Roll each section of two with a rolling pin into about 6"-squares. Place each square in a small (about 8") torte tin. Cut the Brie in half. Remove the crust. Plop on a generous amount of chutney. Pull the pastry up and gather at the top (so it looks like a pretty little bag that has been tied at the neck, kinda...sorta). Brush eachone with egg. Bake in preheated 350° oven for about 20 minutes, or until bubbly and pastry is browned. Now - if you want to do without making the chutney, you just prepare the Crescent rolls as described, put in a nice chunk of decrusted Brie by itself, and proceed. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Patricia McGibbony-Mangum <pmangum@primenet.com> on Dec 17, 1997
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