Camembert Crowned with Cranberry-Port Sauce

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

tablespoons water

1/2

teaspoon unflavored gelatin

1/2

cup chopped fresh or frozen cranberries

1/4

cup sugar

1/4

cup port wine

cinnamon stick

teaspoon grated orange peel

(8-oz.) round Camembert cheese

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1

In glass measuring cup, combine water and gelatin; let stand 5 minutes.
2

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.
3

Remove cinnamon stick; pour into small serving bowl. Cover; refrigerate at least 1 hour or overnight.
4

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.

Port, an excellent apéritif, is sweet fortified wine from Oporto, Portugal. All port ages in wood.
Camembert is soft creamy cheese encased in an edible white rind. Camembert oozes quickly when it's heated.
Cranberry-apple flavored drink can be used in place of port. Or try another fruity, full-bodied red wine, such as Zinfandel or Petite Sirah.
This Camembert needs a hearty match; serve it with petite toasts, lavosh, toasted baguette slices, or wheat crackers.