SPICED CRANBERRY-ORANGE CHUTNEY

Spiced Cranberry-Orange Chutney image

Here's an easy, orangey chutney to serve on toast, Brie, cream cheese or crackers. Pecans give it a little extra crunch. -Crystal Schlueter, Northglenn, Colorado

Provided by Taste of Home

Time 40m

Yield 10 servings.

Number Of Ingredients 11

Ingredients

1/2 cup water
1/4 cup dried cranberries
1 unpeeled medium orange, seeded and finely chopped (about 1-1/4 cups)
1/2 cup sugar
1 tablespoon lemon juice
1/4 teaspoon ground cinnamon
Dash ground ginger
Dash ground cloves
8 ounces Brie or cream cheese
1/4 cup chopped pecans, toasted
Assorted crackers

Steps:

Preheat oven to 400°. In a small saucepan, bring water to a boil. Stir in cranberries; remove from heat and let stand 5 minutes., Drain cranberries, reserving 1 tablespoon soaking liquid. Return cranberries and reserved liquid to pan. Stir in orange, sugar, lemon juice and spices; bring to a boil. Reduce heat; simmer, uncovered, 5-10 minutes or until orange is tender and liquid is almost evaporated, stirring occasionally., Place cheese in a 9-in. pie plate. Bake 8-10 minutes or just until softened. , Spoon chutney over warm cheese; sprinkle with pecans. Serve warm with crackers.

Nutrition Facts : Calories 147 calories, Fat 8g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 143mg sodium, Carbohydrate 14g carbohydrate (13g sugars, Fiber 1g fiber), Protein 5g protein.