Baked Brie With Cranberry Chutney - Just Bean Recipes

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Baked Brie With Cranberry Chutney

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

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.