Grilled Brie with Roasted Nuts & a Cranberry Chili Chutney
Am I going to show you how to make the world’s best turkey?
Oh, heck no.
Because I truly have no interest in that.
But I will recommend you escape the kitchen chaos and head outside to grill up some show stopping sides this holiday season - like this gorgeous Grilled Brie with Roasted Nuts and a Cranberry Chili Chutney.
here’s what you’ll need
a wheel of brie
mixed nuts (still in their shells)
2 cups cranberries
1 orange, zested
2 chilies, thinly sliced
1 tbsp ginger, grated
1/2 cup sugar
1/4 cup orange juice
1/4 cup water
1/4 tsp cinnamon
1/4 tsp salt
extra virgin olive oil
optional: crusty bread, apples, dried apricots, salami
here’s what you’ll need to do
Set up your Kingsford charcoal for indirect heat, aiming for a medium low temperature.
Place a cast iron skillet of mixed nuts (still in their shells) on the grill to roast, occasionally giving them a little shake shake shake.
Once nice and roasty, remove from the grill and allow to cool.
In a separate cast iron skillet, add cranberries, sugar, water, orange juice, chilies, ginger, cinnamon, salt, and the zest of an orange.
Simmer on the grill, stirring occasionally, for about 20 minutes.
Remove and set aside to cool slightly.
Meanwhile, add a piece of foil to the grill.
Place your wheel of brie on the foil, drizzle lightly with extra virgin olive oil, and cover the grill while it cooks.
The brie should take about 5 minutes, but keep an eye on it because it can melt quickly.
You’ll know it’s ready when the edges start to soften and bulge.
Transfer warm brie to a platter.
Generously spoon cranberry chili chutney over one edge of the brie, and serve alongside roasted nuts, crusty bread, sliced apples, dried apricots, and salami.
Or anything else your heart desires.
And enjoy!