baked brie with brandied cranberries

one 14 to 15 inch baguette, cut diagonally in 1⁄2 inch slices
2 – 3 tablespoons butter
one 6 to 8 ounce round of Brie
1⁄4 cup brown sugar
1 tablespoon butter
3⁄4 cup brandied cranberries (recipe follows)
1 tablespoon sliced almonds or coarsely chopped hazelnuts

Preheat oven to 425 °F. Butter baguette slices; place on cookie sheet and toast in hot oven until golden.   Set aside.

Reduce oven temperature to 350 °F. Place Brie in small ovenproof serving dish. Mound the brown sugar on top, dot with 1 tablespoon butter. Bake until the cheese is very soft, but not runny, about 15 minutes.

When cheese is done, remove from oven. Top with brandied cranberries; sprinkle with nuts. Serve immediately, surrounded with toasted baguette slices.

Serves 6 to 8.

brandied cranberries

This recipe is from my friend Sheilah Kaufman, fromher book “simply Irresistible,” and is great as a sauce on ice cream, over pancakes, well, you name it!

1 pound fresh cranberries
2 cups sugar
4 to 5 tablespoons brandy
additional sugar (optional)

Preheat oven to 350 °F. Line a jellyroll pan with parchment paper.

Wash the cranberries and drain them, removing any damaged berries or foreign objects. Arrange the berries in a single layer on parchment-lined pan. Sprinkle with sugar. Cover the pan tightly with aluminum foil; bake one hour.

Remove from the oven and scrape the berries and any liquid into a bowl. Sprinkle the berries with brandy, taste and add additional sugar if desired. When berries have cooled, place in glass jar or sealed container and refrigerate, covered, until ready to serve. Will keep for several weeks if stored properly.

Makes 1 quart.

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