about 1 cup Stoysich Homemade Cranberry Orange Relish
one 8-ounce round wheel brie, cold
about 1/4 cup chopped pecans or walnuts, optional
fresh rosemary sprigs, for garnishing, optional
Preheat oven to 400F and line a baking sheet or an oven-safe baking dish with a sheet of parchment paper; set aside.
If you are using homemade or Stoysich Carnberry Orange sauce or leftover cranberry sauce, skip to step 3. If using canned sauce, add it to a medium bowl with the sugars (some canned sauces are still quite tart and you will appreciate the optional granulated sugar), orange zest, cinnamon, vanilla, allspice, and stir to combine; set aside. Note – you will not use all of the sauce for this recipe and will have some leftover for another use.
Slice the round of brie horizontally in half to create two equal sized rounds. Place one of the halves (rind side down) on the parchment paper.
Evenly top with about 1/2 cup of the cranberry sauce, leaving a 1/2-inch bare margin around the perimeter.
Top with the other brie half (rind side up) to create a ‘sandwich’.
Evenly top with another 1/2 cup cranberry sauce, leaving a 1/2-inch bare margin around the perimeter. Optionally, if you don’t prefer as much rind on your brie, you can gently remove some or all of the top rind before adding the remaining cranberry mixture but I keep it on.
Optional: evenly sprinkle with chopped nuts.
Bake for about 7 to 10 minutes, or until fruit is warmed and cheese has softened but hasn’t turned into a gooey mess and collapses. Because all ovens, vary, watch closely and check early because there can be quite a bit of variance in the baking time.
Garnish with rosemary and serve immediately with crackers, bread, crudites, etc.