||Heat the oil in a medium saucepan set over medium heat. Add the red onion and ginger. Cook, stirring occasionally, for 3 minutes or until softened. Add the cinnamon, coriander, allspice, cayenne, salt and cloves. Cook, stirring, for 2 minutes or until fragrant.
||Add the sugar, orange juice and red wine vinegar; bring to a boil. Stir in the cranberries and return to a boil. Reduce the heat and simmer, stirring occasionally, for 20 to 25 minutes or until cranberries pop and the mixture has thickened.
||Chill completely before serving. Chutney will continue to thicken as it cools.
||Sprinkle both sides of each burger with poultry seasoning. Prepare the turkey burgers according to package directions.
||To assemble, layer spinach, a burger, Brie and chutney on each bun.
For easy entertaining, serve any leftover chutney with cheese and flat bread or crackers.
||Serve burgers with baked sweet potato wedges.
||For easy slicing, cut Brie cheese when it's cold and let the slices come to room temperature while grilling the burgers so it melts when layered on the bun.