Baked Brie With Cranberry Chutney

• 1 1/2 cup sugar
• 1 cup cranberry juice drink
• 4 cups fresh cranberries (16 ounces)
• 1/2 cup chopped walnuts
• 1/2 cup currants
• 1/4 cup fresh orange juice
• 2 tablespoons cider vinegar
• 1/2 teaspoon ground ginger
• 2 cloves garlic, minced
• 6 sheets frozen phyllo pastry, thawed
• 1/2 cup unsalted butter, melted
• 8 ounces Brie, cut into 3/4-inch pieces

1. Combine sugar and juice drink in a medium saucepan; bring to a boil over medium heat, stirring until sugar dissolves. 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).
2. Place 1 sheet phyllo on a damp towel; brush with butter. 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.)
3. Cut phyllo in half lengthwise; cut each half crosswise into thirds, forming 6 squares. Place 2 pieces of Brie in center of each square. Gather corners of phyllo squares over Brie, and twist gently, forming a bundle. Place bundles on a lightly greased baking sheet. Repeat procedure with remaining phyllo, butter, and Brie.
4. Bake at 375u0b0 for 13 minutes or until golden. Place 2 bundles on each of 6 individual serving plates, and serve hot with cranberry chutney.
5. Note: Serve leftover chutney with roast chicken, pork, or ham.

sugar, cranberry juice drink, fresh cranberries, walnuts, currants, orange juice, cider vinegar, ground ginger, garlic, phyllo pastry, unsalted butter

Taken from www.myrecipes.com/recipe/baked-brie-with-cranberry-chutney (may not work)