Cranberry, Orange & Ginger Chutney Brie Bites | Friday Night Bites

One of my favorite things to do is to make handmade jam and chutney.  I will make a large batch to can and save for gift giving along with enjoying.  With the holidays in the rear view mirror, I made a batch of my favorite chutney – Cranberry, Orange & Ginger Chutney.  The weather in Northern California has been quite stormy over the last several weeks and this week was not exception.  The good news is we are officially over the drought. The last 5 years have changed our water usage patterns and has become a new norm for hubby and me.

Another change for 2017 is that I changed jobs after 18 years with one company.  It was an extremely difficult decision to make the change since I would not see the people who I love to work with on a daily basis.  I have learned that change is a good thing, as Martha Stewart would say.  I now have a role that is challenging, new people to forge business relationships with and I get to be the captain of the ship.  I get to design the processes, make a true difference with a growing company and I feel extremely empowered everyday.  Albeit, a difficult decision, I did not want to pass this magnificent opportunity up. I did not want to retire or be on my death bed and saying to myself – “I wish I would have”.  Take a chance on life and change. Believe in yourself and forge forward so you have no regrets.

I use to travel a lot for my old job and now I am close to home and loving the opportunity to have more time to create, cook and entertain more. Hubby and I still enjoy our Friday Night Bites and tasty bottles of wine each Friday after the work week is complete.  I whipped up this little ditty with my recent canning adventures.  So simple and so tasty – anyone can make this.  I would suggest a crisp dry white wine with these slightly tangy and a bit spicy bites.  Cheers to all you!

Cranberry, Orange & Ginger Chutney Brie Bites

14oz Frozen Puff Pastry – 2 sheets

1 egg, lightly whisked

5.3oz Brie

1/3 Cup Cranberry, Orange & Ginger Chutney (recipe below)

Pistachios to adorn

Preheat the oven to 400 degrees and line a baking tray with baking parchment or a silicone liner.

Unroll the pastry and brush with egg wash and then cut the pastry into approx 40 small rectangles. Place one rectangle on top of another and repeat with the rest of the pastry, so you have 20 or ‘doubled stacked’ rectangles of pastry. Place on the prepared tray and bake for 10 minutes. Then take out of the oven.

Slice the Brie into small slices and place on top of the pastry puffs. Place back in the oven for 1-2 minutes to melt the brie.

Place the puffs on a plate and top each one with a small dollop of chutney and a few fresh thyme leaves, then serve.

Cranberry, Orange & Ginger Chutney

Makes about 10 to 11 half pint jars.

4 t. Olive Oil
2 C. Onion, fine dice
8 T. Fresh Ginger, minced
¾ C. Orange Juice
Zest of 2 oranges
5 (12 oz) packages of fresh cranberries
2 ¾ C. Sugar
½ C. Red Wine Vinegar
½ t. Salt

In a large pot over medium heat, add the olive oil and the minced onions. Sauté over medium low heat for about 15 minutes or until the onions are translucent. Add the minced ginger and cook for 2 to 3 minutes, then add all of the other ingredients and stir well. Cook over medium heat for 30 to 45 minutes until the mixture is thickened. After the first 15 minutes you may need to turn down the heat and let is simply simmer.

Process your canning jars by either sterilizing in the oven for 15 minutes at 225 degrees or boil them for 5 to 10 minutes. Fill each jar to almost the top with leaving ½ inch clear. Top with lid and tighten slightly. Process in boiling hot water and place each jar on the canning rack. Remove with canning tongs onto a towel and let cool. Each lid should not pop and be completely sealed. Tighten the lid, label and store in a cool dark place.