| Portions |
|---|
| Serves 8 to 10 |
Ingredients
For the jam:
- 1 cup cranberries, fresh or frozen
- 1 sprig sage
- 1/3 cup brown sugar
- ¼ cup water
- 2 tablespoons brandy or balsamic vinegar
- ¼ teaspoon cinnamon
- Pinch freshly grated nutmeg
- Salt & pepper
For the cheese:
- 1 egg
- ½ cup panko breadcrumbs
- Salt & pepper
- 250–300 g wheel Brie cheese
- 2 tablespoons olive oil
- 2 tablespoons chopped pecans
- Sliced baguette or crackers, for serving
Directions
- For the jam, combine the cranberries, sage, sugar, water, brandy or balsamic, cinnamon, and nutmeg in a small pot and season with salt and pepper. Bring to a boil over medium heat. Cook for 10 to 15 minutes, mashing the berries as they begin to pop and break down against the side of the pot every so often, until the mixture is jammy. Remove from the heat, discard the sage, and set aside to cool slightly or completely.
- For the cheese, beat the egg in a shallow dish. Add the panko to a second shallow dish and season with salt and pepper.
- Dip the surface of the Brie into the egg then press into the panko to coat the top and bottom of the wheel. Transfer the cheese to a plate and place in the freezer for 5 to 10 minutes while you heat the oil in a medium skillet over medium heat. Fry the Brie for 2 to 3 minutes per side until golden brown and soft, flipping carefully. If the cheese bursts, don’t worry, just keep cooking until golden.
- Serve the cheese immediately with the cranberry jam and pecans over top with baguette or crackers on the side.