Party Nibbles: Brie with Cranberry Chutney

Warm, oozing Brie topped with a ruby-red cranberry chutney is one of those appetizers that looks impressive but takes almost no effort. The chutney simmers together in five minutes: fresh cranberries burst in brown sugar and water, then chopped scallion, lime juice, and a touch of pickled jalapeño get stirred in for a sweet-tart-spicy condiment that’s leagues better than anything from a jar.

The chutney can be made up to three days ahead, which makes this ideal for party planning. When guests are arriving, spoon it over a wheel of Brie, slide it into the oven, and 10 to 15 minutes later the cheese is warm, soft, and just starting to melt under that cranberry blanket.

The pickled jalapeño adds a sneaky little heat that keeps the sweetness honest. You won’t taste “jalapeño," but you’ll notice the chutney has more depth than a plain cranberry sauce.

Kitchen Tips

• Bake just until the Brie starts to melt, not until it’s completely liquid. You want it scoopable, not runny
• Use an ovenproof serving dish so it goes straight from oven to table
• The chutney is better after a day in the fridge. The flavors meld and the heat mellows
• Serve with crackers, baguette slices, or apple wedges for scooping

Variations

• Add toasted pecan halves on top before serving for a nutty crunch
• Use dried cranberries rehydrated in orange juice if fresh cranberries aren’t in season
• Swap the jalapeño for a pinch of ground ginger for a warmer, less spicy heat