Recipe for...Tequila-Cranberry Chutney on Brie


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Recipe for... Recipe for bread Recipe for cake Recipe for chicken Recipe for cookies Recipe for kids All recipe categories All recipes	Tequila-Cranberry Chutney on Brie This recipe is rated : 0 Recipe Ingredients Chutney 2 teaspoons vegetable oil 1 cup diced red onion 2 cups fresh or frozen cranberries 3/4 cup diced red Delicious apples 3/4 cup granulated sugar 1/4 cup hot pepper jelly 2 tablespoons tequila 1 tablespoon orange-flavored liqueur 1 tablespoon grated orange peel Brie 1 tablespoon butter or margarine 1 cup chopped pecans, toasted 1 small wheel or small wedges brie cheese French bread, sliced and toasted, or melba rounds Cooking Procedures To make chutney: Heat oil in large saucepan over medium heat; add onion and cook 7 minutes. Stir in onion, cranberries, apples, sugar, pepper jelly, tequila, orange liqueur and orange peel; bring to a boil. Reduce heat and simmer, stirring occasionally, 20 to 25 minutes or until thick. Cool. To prepare brie: Heat butter in a skillet over medium heat. Add pecans and dash of salt; cook, stirring constantly, 1 minute. Place brie on a microwave-safe platter and microwave on high for 45 seconds, or just until warm. Top with chutney, then pecans. Serve with toast or melba rounds. Makes 30 servings.	recipe titles recipe ingredients Excerpt from the wayback cook-book collection: it. Bean soup does not need the additional vegetables. If liked, a small onion and a slice of bacon cut in little dice may be fried crisp in a hot pan, and added to the soup after it has been rubbed through the colander. All three soups are improved by serving them over bits of bread fried crisp in butter or fat. A sausage cooked, skinned, and cut into thick slices is also a pleasant addition. In contrast to the above vegetables potatoes have but little alimentary value. Still, a soup m
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