Cranberry Sauce
- 12-ounce bag of cranberries, rinsed and drained
- 1/2 cup honey
- 1 tablespoon brown sugar
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
Baked Brie
- 8-ounce round brie cheese, at room temperature
- 2 tablespoons brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest
- 1/4 cup walnuts, chopped
Preheat the oven to 425°F.
For the Cranberry Sauce, in a saucepan bring the cranberries, honey, brown sugar, cinnamon and nutmeg with 3/4 cup water to a simmer in a medium saucepan. Cover the mixture and allow it to simmer on medium-low heat for 7 to 10 minutes. Turn the mixture off when the cranberries start to burst and the mixture is thickened.
For the Baked Brie, slice off the top rind of the brie and scrape out a small amount of cheese. Place the cheese in a small baking dish lined with parchment paper. Mix the cranberry sauce, brown sugar, vanilla and zest. Sprinkle walnuts on top.
Bake for 8 to 12 minutes or until the cheese is gooey. Serve immediately with a variety of crackers and bread.
