1 cup fresh blueberries
2 tablespoons chopped onions
1-1/2 teaspoons grated fresh ginger
1/4 cup firmly packed brown sugar
2 tablespoons vinegar
1-1/2 teaspoons cornstarch
1/8 teaspoon salt
1 - 3 inch cinnamon stick
1 wheel (8 ounces) Brie cheese
Combine blueberries, onion, ginger, brown sugar, vinegar, cornstarch, salt and cinnamon stick in a saucepan. Mix well. Boil over medium heat, stirring frequently, for 1 minute. Remove cinnamon stick. Cover and refrigerate 30 to 45 minutes or until chutney is cold.
Bake Brie in an ovenproof serving dish in a preheated 350 degree oven for 5 minutes or until softened. Top warm Brie with cold chutney. Serve with crackers.
Yields 20 servings.
Chutney can be made up to 4 days ahead.