brie topped with cranberry marmalade
- Categories
- Appetizers
- Yield
- 8 Servings
| Measure | Ingredient |
|---|---|
| 1 | 12" whole e; wheel of brie |
| 3 cups | Fresh cranberries |
| ¾ cup | Brown sugar |
| ⅓ cup | Dried currants |
| ⅓ cup | Water |
| ⅛ teaspoon | Dry mustard |
| ⅛ teaspoon | Ground allspice |
| ⅛ teaspoon | Cardamom |
| ⅛ teaspoon | Cloves |
| ⅛ teaspoon | Ginger |
Cook cranberries, sugar, currants, water and spices over medium heat until cranberries pop. Bring to room temperature. Take skin off top of brie, but leave ¼ inch around the edge. Leave all skin on the sides. Put cooled marmalade on top. Bake at 350 until cheese melts...approximately 15 minutes. Serve warm.
Per serving: 85 Calories; less than one gram Fat (1% calories from fat); 0g Protein; 22g Carbohydrate; 0mg Cholesterol; 7mg Sodium Recipe by: unknown
Posted to FOODWINE Digest by Erin&Steve <saoeer@...> on Dec 26, 1997
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