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Brie Glazed with Kiwi and Cranberry Marmalade

1/2 cup dried cranberries
2 tablespoons currants
3 tablespoons dark brown sugar
1/8 teaspoon cloves, ground
1/2 teaspoon minced fresh ginger root
1/4 teaspoon allspice, ground
1/4 teaspoon dry mustard
1/4 cup, plus 2 tablespoons water
2 kiwifruit, peeled, sliced, and quartered
2 tablespoons pecan pieces
1 wheel of brie cheese (approximately one pound)

Preheat oven to 350 F. Combine the cranberries, currants, brown
sugar, cloves, ginger root, allspice, mustard, and water in a medium
saucepan. Cook gently over medium heat until mixture comes to a
boil. Reduce heat to low and simmer until the cranberries swell
and the liquid thickens into a jam-like consistency, about 8-10
minutes. Remove from heat and allow to cool completely. When cool,
stir in the chopped pecan pieces.

Place the brie wheel on a parchment-lined cookie sheet. Spread the
cooled cranberry marmalade evenly over the top of the brie. Bake
for 25-30 minutes, or until the brie round swells. Remove from the
oven and gently slide the brie onto a cheese board or plate. Top
the cranberry marmalade with chopped kiwifruit.

Serve immediately with crisp crackers. Serves approximately 12.


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