Ingredients
- 100 gfrozen cranberries
- 150 gStaffords Cranberry Jelly, separated (100 g for the sauce, 50 g for the camembert)
- 1 tspchilli flakes
- 1 x 250 gwheel of camembert or brie cheese
- 50 gwalnuts
- 3 sprigsrosemary
- To servebread, such as a sourdough baguette
Made with Staffords
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Method
Heat the oven to 180°C.
In a small saucepan, combine the frozen cranberries, 100 g of the cranberry jelly and the chilli flakes. Cook over low heat for about 5 minutes until the cranberries are soft and the sauce has thickened slightly. Set aside.
On a baking tray, score the camembert in a 2 cm by 2 cm pattern. Push the rosemary leaves into the cuts, spread the remaining 50 g of cranberry jelly over the top and tie kitchen twine around the wheel so it does not break apart too early. Sprinkle the walnuts around the wheel.
Bake for 8-10 minutes or until soft in the middle, depending on the age of the cheese.
Move to a serving dish, spoon over some of the cranberry chilli sauce and serve the rest on the side. Sprinkle with toasted walnuts and more fresh rosemary if you like, and serve immediately with crusty sliced bread.
