Brie topped with cranberry marmalade
8 Servings
Ingredients
| Quantity | 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 |
Directions
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