Cranberry, Orange and Ginger Chutney Brie Cups | A Guest Post from Authentic Suburban Gourmet

Friendsgiving As we gather with friends and family around the holiday table this year, I wanted to celebrate the dear friends I have made through the wonderful world of food blogging. Over time, virtual friends have developed into real life friends, and I have come…

Cranberry, Orange and Ginger Chutney Brie Cups | A Guest Post from Authentic Suburban Gourmet


As we gather with friends and family around the holiday table this year, I wanted to celebrate the dear friends I have made through the wonderful world of food blogging. Over time, virtual friends have developed into real life friends, and I have come to truly value their support and their love of food. I have invited some to gather at my virtual Friendsgiving table, where they share some of their fondest Thanksgiving memories.

My first guest is my dear friend, Lisa, of Authentic Suburban Gourmet. Lisa lives not too far from me and offers some of the most amazing recipes on her site. Believe me, I have prepared many, and they have proven to be such crowd pleasers, time and again. I like to call her the Martha of the West, because truly, she is the perfect hostess. Thank you, Lisa, for gathering at my Friends-giving table.

About a month ago Liren asked me if I wanted to contribute a guest post and be part of her “Friendsgiving” series. I was completely honored and immediately responded with a resounding yes. Now the only question lurking was what to make?

Last holiday season, I had a dinner party with Liren and Jean (Lemons and Anchovies) and gave each of them my Cranberry, Orange & Ginger Chutney. It was a perfect little gift for the holiday season. A few months later, Liren surprised me by highlighting the chutney in her Gorgonzola Tart with Cranberry Orange Ginger Chutney & Candied Pecans. I actually never posted the recipe for this chutney, until now. I thought this was perfect timing to highlight this tasty recipe.

As the saying goes – “It is the most wonderful time of the year”. It is also a time of reflection and realizing all of the things that I am thankful for. I am extremely thankful for my wonderful hubby, parents, family and friends. I am thankful for my health. I am thankful for each and every day.

Every year we gather as a family at my parent’s house to celebrate the Thanksgiving Day holiday. As the years have passed, my family has grown to include four wonderful nephews. My sister and I typically will bring side dishes along with appetizers to lessen the work load for my Mom. It may be hard to believe, but I have actually never cooked a turkey since the tradition has always been with my parents. One day I will take that challenge on; until then I will enjoy Mom’s. My Mom’s gravy is made with much love and care and the secret slurry to thicken it to perfection.

My Mom’s corn casserole is legendary and stems from her mid west roots. With broken saltine crackers, frozen corn and milk, it is a simple dish that simply reminds me of Thanksgiving. Oh, a bit of butter along with salt and pepper finishes this dish. Quite frankly it would not be a Thanksgiving Day holiday without it.

Since the family has grown in sheer numbers, we now have a buffet style dinner. One thing never changes, we must say grace before everyone starts to enjoy the delicious dinner. Years ago, my hubby and I gave my parents a book of graces. We simply choose a volunteer to pick a particular grace and recite. Lately, my oldest nephew, Jonathan likes to read the grace for everyone – it is quite special.

Overall, I look forward to simply hanging out with the entire family. We eat really good food, spend time catching up, play games and sit by the fire that my Dad keeps going strong all day long. This year, I am going to bring the Cranberry, Orange & Ginger Chutney Brie Cups to the festivities. This appetizer is simple to make and quite tasty. With the crunch of the phyllo shell, creamy brie and tart chutney – it is a party for your taste buds.

Liren, I wish you and your family all the best for the 2011 Thanksgiving Day Holiday and I am thankful that I have you as a friend!

Cranberry, Orange & Ginger Chutney Brie Cups


Makes about 10 to 11 half pint jars.

4 teaspoons Olive Oil
2 cups Onion, fine dice
8 tablespoons Fresh Ginger, minced
3/4 cup Orange Juice
Zest of 2 oranges
5 (12 oz) packages of fresh cranberries
2 3/4 cups Sugar
1/2 cup Red Wine Vinegar
1/2 teaspoon Salt

Brie Cups
Mini Phyllo Shells
Cranberry, Orange and Ginger Chutney


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 they 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.

Brie Cups
Preheat the oven to 350 degrees. Place a teaspoon of brie into each mini phyllo cup and top with a teaspoon Cranberry, Orange & Ginger Chutney. Place onto a cookie sheet and repeat for as many you would like to serve. Bake for about 7 to 10 minutes until brie is melted and chutney is bubbly. Serve immediately.


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    • Liren Baker

      Hi Gina, thanks for the question! The measurements didn’t translate when I did a site redesign. I’ve updated the recipe and you should see quantities now!

  1. unikorna

    wow I am speechless, this is not food, this is art :). Allow me to hug you and congratulate you…and maybe have a taste>? :)

  2. Kim - Liv Life

    What a wonderful idea!! And Lisa… wow! Those photos are simply stunning. I was perusing Tasteologie and your photo leaped off of the page. A wonderful recipe along with the beautiful presentation. Beautiful!

  3. Trish

    Liren, you are so cute for posting a Friendsgiving series… love it. And Lisa, I love the brie cups! They are almost too cute to eat, almost :-) The ginger is such a nice touch too. Wishing you both a wonderful Thanksgiving holiday. xo

  4. Cristina

    Lisa: You are the hostess with the most-ess for sure! I always enjoy reading about your dinner parties and you put me to shame with your organization. Thanks for sharing your cranberry chutney recipe…and what a thoughtful gift. Your brie cups and their presentation is so fun and elegant! :)

    ~Cristina from TC

  5. Ann

    Wow – what an amazing appetizer and I could just fall into your pictures! I adore brie with cranberries!

  6. Jean

    Lisa, I remember your dinner party and sharing having such a good time with you and Liren and being the lucky recipient of your fantastic chutney. Turning your recipe into an appetizer is brilliant! I am in total agreement with Liren when she says you are the Martha of the west–so true! Great pictures, too!

    Liren, so happy to have gained you and Lisa as friends out of our mutual love of food. Looking forward to the other Friends-giving posts. :)

  7. Lisa { AuthenticSuburbanGourmet }

    Thank you Liren for asking me to be a contributor and guest poster for your “Friends-giving” series – I am very honored! Thank you also for the kind words. I am still in “awe” of how this wonderful world of food blogging has brought such wonderful new friends into my life, such as yourself. I wish you and your family the BEST thanksgiving day holiday!!! Look forward to seeing you soon!!

  8. Patty

    Lovely to see this guest post girls!
    I’m very happy to add this recipe to my collection of holiday recipes. I’m thrilled to have met both of you this past year and look forward to following both of your beautiful and inspiring blogs. Happy Thanksgiving;-)

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