Baked Brie with Cranberry

Directions

1. Preheat oven to 350 degrees Fahrenheit.
   Remove outer wrapping from brie wheel. Using a very sharp knife, remove the rind from the top of the wheel only, leaving the rind on the sides and bottom intact. Place brie in a shallow pie plate or casserole dish that is slightly bigger than the brie itself.

   Spread the cranberry sauce over the top of the brie, to within 1/4 inch of the edge all the way around.
   Bake brie in the preheated oven until heated through; about 12-15 minutes. Serve in the casserole dish or transfer carefully to a serving plate. Serve warm with crackers or bread.
   Makes about 12-14 appetizer-sized servings.
   Cranberry Sauce1 cup orange juice or apple cider2/3 cup granulated sugar1 bag fresh or thawed frozen cranberries (12 ounces)1/2 teaspoon ground cinnamon (optional)In a medium saucepan, combine juice and sugar; bring to a simmer over medium heat, stirring constantly, until sugar dissolves.
   Add cranberries and continue simmering until cranberries pop and mixture has thickened; about 10-12 minutes. Stir in cinnamon, if desired.
   Serve warm or store in the refrigerator in an airtight container for up to one week.

   
   

2. In a medium saucepan, combine juice and sugar; bring to a simmer over medium heat, stirring constantly, until sugar dissolves.
   Add cranberries and continue simmering until cranberries pop and mixture has thickened; about 10-12 minutes. Stir in cinnamon, if desired.
   Serve warm or store in the refrigerator in an airtight container for up to one week.