Yield: 1 Servings
|3 cups||Fresh cranberries; (which have been washed and picked over)|
|½ cup||Firmly-packed brown sugar|
|⅓ cup||Currants OR small; seedless raisins|
|⅛ teaspoon||Dry mustard|
|⅛ teaspoon||Ground allspice|
|⅛ teaspoon||Ground cloves|
|⅛ teaspoon||Ground ginger|
|⅛ teaspoon||Ground cardamom|
|2 packs||Crescent Rolls|
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.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Patricia McGibbony-Mangum <pmangum@...> on Dec 17, 1997