| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Fruits |
|
Appetizers, Cheese, Fruits, Dips |
8 |
Servings |
INGREDIENTS
| 12 |
oz |
Brie cheese |
| 1 |
c |
Blueberries |
| 2 |
tb |
Onion; chopped |
| 1 1/2 |
ts |
Fresh gingerroot; grated |
| 1/4 |
c |
Brown sugar; packed |
| 2 |
tb |
Cider vinegar |
| 1 1/2 |
ts |
Cornstarch |
| 1/8 |
ts |
Salt |
| 1 |
|
3" cinnamon stick |
INSTRUCTIONS
BILLS20086
BLUEBERRY CHUTNEY
In large saucepan, combine all chutney ingredients; mix well. Bring to a
boil over medium heat, stirring frequently. Boil 1 minute. Remove cinnamon
stick. Cover. Refrigerate 30-45 minutes or until completely cooled. Heat
oven to 350~. Place cheese on ungreased ookie sheet. Bake at 350~ for 10-12
minutes or until softened. Place on serving plate. Top with cold chutney.
Serve as spread for crackers.
MICROWAVE: Place cheese on micro-safe serving plate. Microwave on HIGH for
1-1/2 to 2-1/2 minutes or until wrm, rotating plate 1/4 turn once halfway
through cooking. Top with cold chutney.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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