From Chef Oonagh Williams of Royal Temptations Catering

Ingredients:

• 2 Tbsp. orange juice
• Zest of half an orange
• 2 Tbsp. maple syrup
• 1 Tbsp. butter
• 2-4 Tbsp. dried cranberries
• 1 Tbsp. orange liqueur (optional)
• 2 Tbsp. chopped nuts oven toasted for 10 minutes at 350 degrees or chopped cashews, peanuts, etc. (optional)
• 1 x 4” round (8 o.z) of Brie that is not soft/squishy to the touch. It needs to be quite firm for baking.

Directions:

1. In a small pan (or microwave safe jug, if you prefer to use the microwave), melt butter and stir in orange juice, zest of orange, maple syrup and dried cranberries. Add liqueur if using. Adjust seasonings to your taste. Sauce will mellow and develop as it stands.

2. Remove Brie from box, unwrap plastic covering. Cut off top rind of Brie, more like shaving. Place Brie on oven proof plate you intend to serve from, that is about 2” bigger on either side of Brie and has a lip.

3. Pour orange mix and nuts on Brie. Bake in a preheated 325 degree oven for 10-20 minutes (or microwave) until Brie has clearly melted (Brie will start losing shape as walls collapse when nicely melted). Nuts will be browning and syrup will be caramelizing where it touches the plate. Test the Brie with a spoon to see if it has melted.

4. Serve with my French bread croutes, made with a gluten-free bagel. For Thanksgiving I had ‘kettle’ variety of Popcorners popped corn chips that are slightly sweet and labeled gluten-free. You can also serve with Riceworks gluten-free cinnamon chips, as they are also a good combination with the Brie.

Preferably serve with small coffee style spoon for guests to spoon up very soft Brie. I had some of the leftover sauce with my turkey as well.

Tips & Alternatives:

• Add caramelized onions with dried cranberries.
• Add peach or apricot preserves with almonds.