INGREDIENTS:
- about 1 cup Cabernet Cranberry and Blueberry Sauce or your favorite homemade cranberry sauce recipe OR one 14-ounce can whole-cranberry sauce
- 2 tablespoons light brown sugar, packed
- 1 tablespoon granulated sugar, optional and to taste
- 1 to 2 teaspoons orange zest
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract (may be substituted with orange extract and/or 1 to 2 tablespoons spiced rum)
- 1/2 teaspoon ground allspice
- one 8-ounce round wheel brie, cold
- about 1/4 cup chopped pecans or walnuts, optional
- fresh rosemary sprigs, for garnishing
DIRECTIONS:
- Preheat oven to 400F and line a baking sheet or an oven-safe baking dish with a sheet of parchment paper; set aside.
- If you are using homemade sauce, skip to step 3. If using canned sauce, add it to a medium bowl with the sugars (some canned sauces are still quite tart and you will appreciate the optional granulated sugar), orange zest, cinnamon, vanilla, allspice, and stir to combine; set aside. Note – you will not use all of the sauce for this recipe and will have some leftover for another use.
- Slice the round of brie horizontally in half to create two equal sized rounds. Place one of the halves (rind side down) on the parchment paper.
- Evenly top with about 1/2 cup of the cranberry sauce, leaving a 1/2-inch bare margin around the perimeter.
- Top with the other brie half (rind side up) to create a ‘sandwich’.
- Evenly top with another 1/2 cup cranberry sauce, leaving a 1/2-inch bare margin around the perimeter. Optionally, if you don’t prefer as much rind on your brie, you can gently remove some or all of the top rind before adding the remaining cranberry mixture but I keep it on.
- Optionally, evenly sprinkle with chopped nuts, and bake for about 7 to 10 minutes, or until fruit is warmed and cheese has softened but hasn’t turned into a gooey mess and collapses. Because all ovens, equipment, ingredients, etc. vary, watch closely and check early because there can be quite a bit of variance in the baking time.
- Garnish with rosemary and serve immediately with crackers, bread, crudites, etc.
Pages: 1 2
