Brie Topped With Cranberry Marmalade
| 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
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Nutrition (calculated from recipe ingredients)
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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