A wheel of Brie from The Food Emporium? $4.99
A subway ride to and from my apartment to the aforementioned stores? $2.25
Getting to eat Thanksgiving in September? Priceless.
If you know me, you know about my obsession with all things that involve brie cheese. My favorite way to eat it is baked and smothered in cranberry sauce. Which brings me to my obsession with cranberry sauce. I used to hate it. But then, after my aunt made some homemade cranberry sauce at Thanksgiving last year, I realized that I only hate canned cranberry sauce. It’s a consistency thing as well as a taste thing. Homemade sauce is chunky and tart and basically heaven on earth, whereas the canned stuff is sickeningly sweet and pureed until it is maroon-colored mush.
All that being said, just popping a wheel of brie into the oven with some cranberry sauce and then expecting myself to exercise any kind of self control over not eating the whole thing is a ludicrous suggestion. So I made it into a sandwich.
Earlier this year, I made Tyler’s version of cranberry sauce, which I loved. Then, I came across his recipe for cranberry chutney and thought I would give it a try. I have a feeling it is not very chutney-esque however, although I can’t really say since I’ve never had chutney before. It just didn’t seem to be as heavily spiced as it could have been (okay it was not spiced at all). I really liked it a lot, although his actual cranberry sauce recipe is better. Then again, I think you would be hard put to find a cranberry and brie combo that I didn’t like. Just saying.
1 package frozen cranberries
1/2 cup full-bodied red wine (I used sherry – it was what I had on hand)
1/4 cup sugar
Combine all of the ingredients on the stove over medium heat and cook until the cranberries are just beginning to break down. Allow to cool to room temperature and then refrigerate before serving so the pectin in the cranberries has a chance to gelatinize (what a great word!).