I don’t think baked brie is really affiliated with any holiday; it seems to show up whenever there is a party. But the pretty pink color of this Opal® Apple Cranberry Chutney was too lovely not to share for Valentine’s Day, especially since Opal Apples are in season right now.
Have you ever had an Opal® apple? Oh my. They might be my new definition of a perfect apple: crunchy, sweet and tangy. But the best part? They don’t brown. That’s right. Slice an apple, walk away, do some laundry, catch up on email, come back, and you’re rewarded with exactly the same apple that you left. This is groundbreaking, especially those of you that have kids and pack apples for lunches. No more complaining about brown apples slices that they won’t eat.
In this Opal® Apple Cranberry Chutney, sweet apples combine with tart cranberries, savory onion, spicy fresh ginger and whole peppercorns to make a spectacular sweet-savory topping for smooth and creamy baked brie (scooped up with a few extra Opal® apple slices on the side!). It’s also delicious as a condiment for grilled chicken or pork and will keep in the fridge for a few weeks if you don’t use all of it at once.
Wondering where you can find Opal® apples in your area? Check out this handy link. If there is no Opal® availability where you live, try substituting your favorite firm eating apple in this recipe.
Disclosure: I was compensated to create recipes for Opal® apples. All opinions are my own.
- 4 cups chopped, peeled Opal® apples
- 1 cup chopped onion
- 4 teaspoons minced fresh ginger
- 1/2 teaspoon whole peppercorns
- 1 cup sugar
- 1 cup cranberries
- 1/2 cup cider vinegar
- Combine all ingredients except cranberries in medium saucepan. Bring to boil then reduce heat and simmer for 30-35 minutes or until apple is soft. Add cranberries and cook for 10 minutes or to desired consistency.