Pre-heat oven to 350°F.
In a 1-quart saucepan, mix cranberries, sugar, vinegar, water, ginger root, cinnamon and cloves.
Heat to boiling; reduce heat to low.
Cook uncovered about 20 minutes, stirring frequently, until thickened; cool slightly; chutney will thicken as it stands.
Lightly brush ovenproof plate with vegetable oil.
Place unpeeled cheese on center of plate.
Bake uncovered 8 to 10 minutes or until cheese is soft and partially melted.
Remove from oven and spoon half of the chutney over cheese.
Sprinkle with almonds.
Serve with crackers.
Spoon remaining chutney onto cheese as needed, or save for future use.
