A rich and warming first course that will wash away the February Blues.
In heavy saucepan heat coconut oil, then add red onion. When onion is light and translucent, add pineapple, ginger, sugar, cranberries and spices.
In heavy bottomed saucepan heat sugar and cranberry juice. Reduce until 1/4 volume, liquid should coat back of spoon.Once reduced, add blueberries and blackberries.
Organic Brie Strudel:
Preheat oven to 375° F.
On a flat surface, lay out one sheet of phyllo dough and brush entire surface with coconut oil (keep remaining sheets covered with a clean, slightly damp towel to keep them from drying out)
Place one piece of Brie on the top center of sheet and cover with sliced apples. Fold 1/3 of phyllo over filling then brush folded phyllo with oil. Fold opposite side of phyllo over filling then brush with oil. Roll Brie and phyllo over once and continue rolling to form a small rectangular package (strudel) brushing dough with oil as you are rolling. Place package on a parchment-lined baking sheet (this helps with the clean-up!). Repeat above steps until all Brie is wrapped.
Place baking sheet on middle rack of preheated oven and cook until phyllo is golden brown (approximately 12 minutes).
Place chutney in centre of plate and drizzle cranberry reduction around chutney. Place strudel (whole or cut in half, diagonally) on top of chutney and serve.