Makes about 2 cups

Juice and zest from 1 large orange

1 1/2 cups (about 6 ounces) dried cranberries

1/2 cup dried cherries

1 cinnamon stick

1 small garlic clove, minced

1 teaspoon minced fresh ginger

1/8 cup packed brown sugar

1/8 cup aged balsamic vinegar

1/4 cup apple cider

In a large, non-reactive saucepan over medium-low heat, combine orange zest and juice, dried cranberries, dried cherries, cinnamon stick, garlic, ginger, brown sugar, balsamic vinegar and apple cider. Simmer 5-10 minutes, or until the liquid has evaporated and chutney thickens slightly. Remove and discard cinnamon stick. Cool. Store in airtight container in refrigerator.

To prepare Brie with cranberry chutney in puff pastry: Thaw one package puff pastry according to directions on package. Preheat oven to 400 degrees. Mound cranberry chutney on a 6-inch round of Brie. Neatly encase the cheese in puff pastry, sealing edges. Bake 10 to 12 minutes or until pastry is golden brown. Cool slightly before serving.