Cranberry Brie

By Peggie

Make an easy and elegant holiday appetizer by topping a round of baked Brie with sweetened cranberry sauce and toasted pecans. Serve with assorted crackers, gingersnaps, apple slices or pear slices.

Ingredients

• 1 (16-ounce) round Brie
• 1 (16-ounce) can whole-berry cranberry sauce
• 1/4 cup firmly packed brown sugar
• 2 tablespoons spiced rum*
• 1/2 teaspoon ground nutmeg
• 1/4 cup chopped pecans, toasted

Preparation

Step 1

Trim rind from top of Brie, leaving a 1/3-inch border on top. You may find placing the Brie in the freezer for 15 minutes before hand makes it easier to remove the rind. Place Brie on a baking sheet or Brie baker.

Stir together cranberry sauce and next 3 ingredients; spread mixture evenly over top of Brie. Sprinkle evenly with pecans.

Bake Brie at 350° for 15-20 minutes. Serve with assorted crackers and apple and pear slices.

*2 tablespoons orange juice may be substituted for spiced rum.

Note: If you can't find a 16-ounce round of Brie, you can use a slightly larger round or 2 (8-ounce) rounds. If you want a little bit less of the cranberry sauce mixture, use a 14-ounce can and it will be plenty.