| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Appetizer | 8 | Servings | |
INGREDIENTS
| 1 | Piece (8-12 ounce) Brie cheese | |
| 1 | c | Blueberries |
| 2 | tb | Onions; chopped |
| 1 1/2 | tb | Fresh ginger root; grated |
| 1/4 | c | Brown sugar; packed |
| 2 | tb | Cider vinegar |
| 1 1/2 | tb | Cornstarch |
| 1/8 | tb | Salt |
| 1 | Stick (3-inch) cinnamon |
INSTRUCTIONS
BLUEBERRY CHUTNEY Date: Sun, 24 Mar 1996 08:24:30 -0800 From: Gerald Edgerton <jerrye@wizard.com> Combine all ingredients in a large sauce pan. Bring to a boil over medium heat. Boil 1 minute. Remove cinnamon stick. Cover and refrigerate 30 - 45 minutes. Preheat oven to 350 degrees. Bake brie on an ungreased cookie sheet for 10 ~ 12 minutes, or until soft. Place brie on a serving plate, and top with the cold chutney. Serve with a very mild-flavored cracker MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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