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  • Featured recipe :

    Tequila-cranberry chutney on brie



    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

    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.


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