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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 18 |
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A perfect appetizer- or surprising conclusion- to a festive holiday dinner, this is a sensational coupling of contrasting tastes,colors and textures. Spread it on apple or pear slices, crisp crackers or thin slices of lightly toasted French bread. Originally from a November 1989 issue of Bon Appetit magazine. Ingredients:
3 cups cranberries |
3/4 cup firmly packed golden brown sugar |
1/3 cup dried currant |
1/3 cup water |
1/2 teaspoon grated orange zest |
1/8 teaspoon dry mustard |
1/8 teaspoon ground allspice |
1/8 teaspoon ground cardamom |
1/8 teaspoon ground cloves |
1/8 teaspoon ground ginger |
1 (2 1/4 lb) round brie cheese wheel (8 inch ) |
red and green grape, strawberries (for garnish) |
Directions:
1. For Marmalade.
2. combine all ingredients in heavy nonaluminum saucepan.
3. Cook over medium-high heat until most of berries pop, stirring frequently, about 5 minutes.
4. Cool to room temperature.
5. (Can be prepared 3 days ahead. Cover and refrigerate.).
6. For Cheese.
7. Using a sharp knife, cut circle in top rind of cheese, leaving 1/2 inch border of rind.
8. Carefully remove center circle of rind; do not cut through side rind.
9. Place cheese in 8-inch-diameter baking dish or on a baking sheet lined with foil.
10. Spread cranberry marmalade over.
11. (Can be prepared 6 hours ahead. Cover and refrigerate. Bring cheese to room temperature before continuing.).
12. Place in a preheated 300 degree oven and bake about 20 minutes or until cheese has softened, but not melted.
13. Transfer to a serving dish and garnish with grapes and strawberries, if desired.
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