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Source: Partnership for Food Safety Education

Baked Brie With Cranberries By Paula Jones,
Cranberries and nuts with brie makes a perfect appetizers for the holidays or anytime!
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Serves: 12
Prep Time: 10 minutes
Cook Time: 15 minutes
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8 ounces brie, made from pasteurized milk
12 ounces frozen cranberries
1 cup granulated sugar
1 strip lemon peel (approximately 1” x 3”)
¼ cup water
kosher salt/pepper
¼ cup pecans, chopped – optional

1. Start by washing your hands ith warm water and soap for at least 20 seconds before and after handling food. Wash your cutting boards and counter tops with hot soapy water.

2. Preheat oven to 425 ºF.

3. Peel the top of the rind off of the brie. Discard. Place brie into desired oven-proof serving dish. Hollow out a small, ¼-cup-sized hole in the top of the cheese. Set aside.

4. Rub the whole lemon under running tap water and dry with a clean cloth towel or paper towel before cutting the peel for the recipe.

5. Into a sauté pan add: cranberries, sugar, lemon peel and water. Cook over low heat for approximately 10 minutes until sugar is dissolved and cranberries have softened. Stir as necessary.

6. Increase heat to medium and continue cooking for 10-15 minutes OR until cranberries burst. Season with salt and pepper to taste. Discard lemon peel.

7. Place ¼ cup of prepared cranberry sauce into hollowed portion of brie and pour the rest of the sauce over the brie.

8. Bake for approximately 10-12 minutes until cranberries are bubbling and cheese is beginning to lose shape and soften.

9. Top with optional nuts if desired.

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