Baked Brie with Sugared Cranberries and Orange Marmalade
For the Sugared Cranberries:
1 cup fresh cranberries
1½ cups sugar, divided
For the Baked Brie:
1 (8 ounce) wheel of brie (keep refrigerated)
1 tablespoon flour, or enough to roll out dough
1 sheet frozen puff pastry, thawed
2 tablespoons orange marmalade
Place ¾ cup sugar and ¾ cup water in a saucepan over medium high heat. Stir until sugar melts and it starts to steam, but do not boil. Remove from heat, stir in cranberries and let them steep for 15 minutes. Spread remaining ¾ cup sugar on a plate or pie dish. Using a slotted spoon, drain berries and roll in sugar to coat. Try to keep one hand dry and one wet to prevent sugar from sticking to your fingers. Carefully place berries on a baking tray, one at a time, spread apart. Let them harden for 45 minutes or overnight.
While sugared cranberries dry, bake the brie. Preheat oven to 400 degrees. Remove top layer of rind from the cheese by slicing with a knife. (This works best when cheese is cold.) Roll thawed puff pastry dough to 1/8” thick on a lightly floured surface. Lay pastry on a baking pan lined with parchment. Place cheese in the middle of the dough, rind-side down. Spread marmalade on top. Drape dough up and over the sides of the cheese, meeting in the middle of the jam. Trim extra dough to avoid too many overlapping layers. (Save the scraps – see note below.) Mix egg with 1 teaspoon water. Use egg wash to glue pieces of dough together, pinching as needed, and brush top and sides. Bake on the center rack of the oven. Rotate pan after 15 minutes. Continue to bake until cheese is bubbly and dough is golden brown, about another 20 minutes. Before plating, let baked brie cool for 10 minutes. Arrange sugared cranberries on top and around cheese on a platter. Serve with crackers or sliced baguette.
Make snacks with leftover puff pastry dough. Loosely roll scraps with slices of cheese, coat with egg wash and bake until golden at 400 degrees, about 15 minutes depending on size.
Candied cranberries can be made ahead and stored at room temperature for up to a week.
Garnish cocktails or pumpkin pie with extra sugared cranberries, serve them with chocolates, or just eat them as a snack.
If you bought a 12-ounce package (1 dry quart) of berries, use leftovers to make cranberry sauce. Follow directions on the bag, reducing ingredients by one quarter. If you have sugar leftover from rolling the berries, use that too.
An 8-ounce wedge of brie will work instead of a round. To shape, cut wedge in half across the middle and match the shapes to form a square.
Any type of jam will work in this recipe.