Brie Topped With Cranberry Marmalade

Immature readers of Christian books will take one book and view it as the summation of whole truth. More mature readers, however, will hold one book in abeyance until they have a chance to read other sources on the same subject. Then, always looking through the lens of the God-breathed Word, they put different viewpoints into the perspective of the whole, relate the viewpoints one to another, and draw them together into a composite conclusion without sacrificing the truth.

David McKenna

CATEGORY	CUISINE	TAG	YIELD
		Appetizers	8	Servings

INGREDIENTS

1		12" whole e, wheel of brie
3	c	Fresh cranberries
3/4	c	Brown sugar
1/3	c	Dried currants
1/3	c	Water
1/8	t	Dry mustard
1/8	t	Ground allspice
1/8	t	Cardamom
1/8	t	Cloves
1/8	t	Ginger

INSTRUCTIONS

Cook cranberries, sugar, currants, water and spices over medium heat
until cranberries pop. Bring to room temperature. Take skin off top  of
brie, but leave 1/4 inch around the edge. Leave all skin on the  sides.
Put cooled marmalade on top. Bake at 350 until cheese
melts...approximately 15 minutes. Serve warm. Per serving: 85
Calories; less than one gram Fat (1% calories from fat); 0g Protein;
22g Carbohydrate; 0mg Cholesterol; 7mg Sodium  Recipe by: unknown
Posted to FOODWINE Digest  by Erin&Steve <saoeer@EARTHLINK.NET> on  Dec
26, 1997

A Message from our Provider:

“Nothing ruins the truth like stretching it.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 857 Calories From Fat: 32 Total Fat: 3.5g Cholesterol: 0mg Sodium: 15.8mg Potassium: 185.5mg Carbohydrates: 207.2g Fiber: 14.9g Sugar: 24g Protein: <1g