Cranberry-Glazed Brie

Leslie in Texas's Note:

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.

• Total Time: 50 mins
• Prep Time: 25 mins
• Cook Time: 25 mins

Ingredients:

Servings: 12

Cranberry Marmalade

• 3 cups cranberries
• ¾ cup firmly packed golden brown sugar
• 1⁄3; cup dried currant
• 1⁄3; cup water
• ½ 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

Cheese

• 1 (2 ¼ 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.