Brie With Cherry-Chipotle Chutney

• 1/2 tablespoon canola or vegetable oil
• 1/2 onion, finely diced
• 2 1/2 cups cherries, pitted, quartered (including juice)
• 1/2 teaspoon coriander seeds, lightly toasted, crushed
• 1 chipotle in adobo, seeds removed and chopped (be careful to avoid touching eyes or nose after handling seeds - they will burn)
• 1/4 cup cider vinegar
• 1/2 cup brown sugar
• Pinch ground cloves
• 1/4 cup slivered almonds, toasted
• 1 round of Brie (6-8 oz)

1. Heat oil in small saucepan over medium-hi heat.
2. Add onions and coriander seeds and cook until onions begin to soften, about 2 minutes.
3. Add cherries with juice, chipotle, vinegar, sugar and cloves. Bring to boil and then reduce heat, simmering uncovered for about 30 minutes.
4. Stir in almond slivers. Take off heat and allow mixture to cool.
5. If making ahead of time, transfer to glass jars with lids (either two 1/2-pint jars or one 1-pint jar). Refrigerate until ready to use.
6. Preheat broiler.
7. Trim off white rind from top of brie, being careful not to waste too much cheese.
8. Place trimmed brie in broiler safe dish. Score top of brie lightly, to allow chutney juices to seep into cheese.
9. Spoon desired amount of chutney on top of brie. (For a 6 oz. round, I used 4 generous teaspoons).
10. Broil for 5-7 minutes, checking to make sure almonds do not burn.
11. Place on serving plate and enjoy.

vegetable oil, onion, cherries, coriander seeds, handling seeds u they, cider vinegar, brown sugar, ground cloves, slivered almonds

Taken from food52.com/recipes/5310-brie-with-cherry-chipotle-chutney (may not work)