CAMEMBERT CROWNED WITH CRANBERRY-PORT SAUCE

Camembert Crowned with Cranberry-Port Sauce image

The holidays mean cranberry season, and here the cheerful and tart berries make an appearance atop sultry melted Camembert cheese.

Provided by Betty Crocker Kitchens

Categories Appetizer

Time 1h40m

Yield 12

Number Of Ingredients 8

Previous Next

Ingredients

2 tablespoons water
1/2 teaspoon unflavored gelatin
1/2 cup chopped fresh or frozen cranberries
1/4 cup sugar
1/4 cup port wine
1 cinnamon stick
1 teaspoon grated orange peel
1 (8-oz.) round Camembert cheese

Steps:

In glass measuring cup, combine water and gelatin; let stand 5 minutes.
In small saucepan, combine cranberries, sugar, wine, gelatin mixture and cinnamon stick. Bring to a boil. Reduce heat to low; simmer 2 to 3 minutes or until cranberries are tender. Remove from heat. Stir in orange peel. Cool 10 minutes.
Remove cinnamon stick; pour into small serving bowl. Cover; refrigerate at least 1 hour or overnight.
To serve, heat oven to 350°F. Place cheese on ungreased cookie sheet. Bake at 350°F. for 15 to 20 minutes or until thoroughly heated but not melted. Place cheese on serving plate. Spoon cranberry mixture around and on top of warm cheese. Serve with crisp crackers.

Nutrition Facts : Calories 80, Carbohydrate 5 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1/12 of Recipe, Sodium 160 mg, Sugar 5 g