Warm Brie With Blueberry Chutney

Course : Dips
Serves: 8
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12 ounces brie cheese
-----blueberry chutney-----
1 cup blueberries
2 tablespoons onion -- chopped
1 1/2 teaspoons fresh gingerroot -- grated
1/4 cup brown sugar -- packed
2 tablespoons cider vinegar
1 1/2 teaspoons cornstarch
1/8 teaspoon salt
1 piece cinnamon stick 3 inch

Preparation / Directions:

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 350F. Place cheese on ungreased cookie sheet. Bake at 350F 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.

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