Baked Brie with Cranberry Chutney

Ingredients

• 8 ounces round of président brie cut into 3/4-inch pieces
• 2 tablespoons cider vinegar 
• 16 ounces cranberries fresh
• 1 cup cranberry juice drink 
• 0.5 cup currants 
• 2 cloves garlic minced
• 0.5 teaspoon ground ginger 
• 0.3 cup orange juice fresh
• 6 sheets phyllo pastry frozen thawed
• 1.5 cup sugar 
• 0.5 cup butter unsalted melted
• 0.5 cup walnuts chopped

Equipment

• baking sheet
• sauce pan
• oven

Directions

1. Combine sugar and juice drink in a medium saucepan; bring to a boil over medium heat, stirring until sugar dissolves.
2. Add cranberries and next 6 ingredients; return to a boil. Reduce heat, and simmer, uncovered, 5 minutes or until thickened, stirring often. Cool completely (mixture will thicken as it cools).
3. Place 1 sheet phyllo on a damp towel; brush with butter.
4. Layer a second and third sheet on top of the first, brushing each with butter. (Set remaining 3 sheets aside, covering with a damp towel to prevent drying out.)
5. Cut phyllo in half lengthwise; cut each half crosswise into thirds, forming 6 squares.
6. Place 2 pieces of Brie in center of each square. Gather corners of phyllo squares over Brie, and twist gently, forming a bundle.
7. Place bundles on a lightly greased baking sheet. Repeat procedure with remaining phyllo, butter, and Brie.
8. Bake at 375 for 13 minutes or until golden.
9. Place 2 bundles on each of 6 individual serving plates, and serve hot with cranberry chutney.