Baked until the brie is warm and gooey, and the cranberries are soft and spreadable, this appealing appetizer is a true holiday favorite.
3 cups fresh cranberries
¾ cup firmly-packed brown sugar
⅓ cup dried currants
⅓ cup water
⅛ teaspoon each of ground allspice, cardamom, cloves and ginger
1 large brie cheese wheel
Crackers or crostini
Apple and pear slices
1. To make the marmalade, combine the cranberries, brown sugar, dried currants, water and spices in a heavy saucepan. Cook over medium-high heat until most of the berries pop, stirring frequently, about 5 minutes. Cool to room temperature.
2. Using a sharp knife, cut a circle in the top rind of the cheese, leaving a small border of rind. Carefully remove the center circle of rind from cheese. Place cheese on a foil- or parchment paper-lined baking sheet. Spread cranberry marmalade over the cheese (you may have extra marmalade depending on the size of your cheese wheel).
3. Preheat the oven to 300° then bake until the cheese is soft and warm, about 25 minutes. Set on a large platter and surround with crackers/crostini and the fruit slices. Serve warm or at room temperature.
Make it ahead: The marmalade can be made up to three days ahead of time. Bring both the marmalade and cheese to room temperature before popping in the oven.