We’re bringing in the new year with some festive snacks before dinner. We still had some cranberries in the fridge so I made a quick sauce to put on the brie crostini. I love the bright red colour of cranberries and I love cheese of all kinds. I don’t discriminate. Today it’s brie. Here’s the recipe for the cranberry sauce.
1/2 cup water
4 tsp sugar
1 tsp cherry jam (optional)
1 cup fresh cranberries
1 tsp orange rind
1/4 tsp freshly grated nutmeg (optional)
In a saucepan, bring your water to a boil. Add the sugar and jam until incorporated. Turn the heat down to medium. Add the cranberries and stir for 3 to 5 minutes or until the cranberries have reduced into a sauce. (You can add a little more water if you want your sauce runnier). Let cool.
In the meantime, top your crostini crackers with brie. Warm them in the over for a couple of minutes. You don’t want to leave them in too long; you just want to warm the brie, not melt it. I overdid mine a little today, but they still tasted good. Top your crostini with the cranberry sauce and fresh herbs.