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
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.
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.