Camembert Topped With Blueberry Chutney Recipe

• 1 piece (8-12 oz) Camembert
• 1 c. Blueberries
• 2 Tbsp. Onions, minced
• 1 1/2 Tbsp. Fresh ginger root, grated
• 1/4 c. Brown sugar, packed
• 2 Tbsp. Cider vinegar
• 1 1/2 Tbsp. Cornstarch
• 1/8 Tbsp. Salt
• 1 stk (3-inch) cinnamon

1. Combine all ingredients in a large sauce pan.
2. Bring to a boil over medium heat.
3. Boil 1 minute.
4. Remove cinnamon stick.
5. Cover and chill 30 - 45 min.
6. Preheat oven to 350 degrees.
7. Bake camembert on an ungreased cookie sheet for 10 12 min, or possibly till soft.
8. Place camembert on a serving plate, and top with the cool chutney.
9. Serve with a very mild-flavored cracker

camembert, blueberries, onions, fresh ginger root, brown sugar, vinegar, cornstarch, salt, cinnamon

Taken from cookeatshare.com/recipes/camembert-topped-with-blueberry-chutney-98234 (may not work)