Cranberry Chutney:

2 c. fresh cranberries
2 c. sugar
3 tbsp. water
1 apple, chopped
2 celery ribs, chopped
1 tbsp. orange rind, grated
1 c. fresh orange juice
1 c. golden raisins
1/2 tsp. ground ginger
1/4 tsp. ground cloves

Cook first 3 ingredients in a medium saucepan over medium heat 5 minutes. Add apple and remaining ingredients, and cook, stirring often, 35 minutes. Remove from heat, and chill, if desired. Store chutney in refrigerator up to 3 weeks.

Yield: 2 1/2 cups.

Trim rind from top of Brie, and place on a microwave-safe serving plate. Top with 1/3 cup cranberry chutney, and microwave at high 1 minute. Sprinkle with bacon, and serve with crackers.

Yield 6 to 8 servings.