Recipe courtesy of the American Pecan Promotion Board Cook time: 24 minutes Servings: 8
1 bag (12 ounces) fresh cranberries
1/2 cup maple syrup, plus 1 teaspoon for garnish, divided
1/2 cup water
1 orange, zest and juice only
1 teaspoon freshly chopped thyme, plus additional for garnish, divided
1 teaspoon freshly chopped rosemary
1 tablespoon bourbon (optional)
1 round brie (13.4 ounces)
1/2 cup roasted pecan pieces crackers toasted bread apple slices
Preheat oven to 350 F. Line baking sheet with parchment paper or silicone baking mat.
In medium saucepan over medium-high heat, bring cranberries (reserving some for garnish), 1/2 cup maple syrup and water to boil. Reduce heat to medium-low and cook, stirring occasionally, until cranberries pop and mixture thickens, 8-10 minutes.
Remove cranberry mixture from heat and stir in orange zest, orange juice, 1 teaspoon thyme, rosemary and bourbon, if desired.
Place brie on parchment-lined baking sheet. Bake 5-7 minutes, or until inside of cheese softens while outside remains intact.
Transfer brie to serving platter and top with chutney and toasted pecans. Drizzle remaining maple syrup over brie and garnish with remaining fresh thyme and reserved cranberries. Serve with crackers, toasted bread and apple slices.
