Baked Brie with Cranberry Chutney

Make the Cranberry Chutney
2 Add the [wprm-ingredient text="16 oz. cranberries" uid="1"], [wprm-ingredient text="2 Granny Smith Apples" uid="2"], [wprm-ingredient text="½ cup dark brown sugar" uid="3"], [wprm-ingredient text="½ cup apple cider vinegar" uid="4"], juice from [wprm-ingredient text="1 orange" uid="5"] and [wprm-ingredient text="¼ cup honey" uid="6"] to a medium saucepan over medium heat. Stir to combine.
3 Season the mixture with [wprm-ingredient text="2 teaspoons ground cinnamon" uid="7"], [wprm-ingredient text="1 ½ teaspoons ground ginger" uid="8"], [wprm-ingredient text="½ teaspoon allspice" uid="9"] and [wprm-ingredient text="½ teaspoon kosher salt" uid="10"]. Bring to a boil and cook, about 5-6 minutes.
5 Lower the heat to a simmer, and cook until the cranberries have burst and the apples are soft, about 10-15 minutes.
6 Remove from the heat and transfer to a dish, spreading plastic wrap on the surface of the chutney so it does not form a film.
7 Refrigerate until your event, then remove from the refrigerator to use in the baked brie.
Make the Baked Brie in Puff Pastry
10 Preheat the oven to 425°F. Line a baking sheet with parchment paper.
11 Place the [wprm-ingredient text="8 oz. Brie cheese wheel" uid="13"] on top of the [wprm-ingredient text="1 sheet Puff Pastry" uid="12"] on the baking sheet.
12 Measure [wprm-ingredient text="½ cup cranberry chutney" uid="14"] on top of the brie, then bring the puff pastry sheet up to wrap around the brie as best you can. (You can pinch and fold it or try to make it appear more neat... either way works.)
13 Bake for 20 minutes, or until the puff pastry has browned and risen.
14 Let cool for 5-10 minutes, then serve with [wprm-ingredient text="1 package crackers" uid="15"].