Baked camembert with cranberry and chilli jam

Baked camembert with cranberry and chilli jam
Baked-Camembert-with-Cranberry-&-Chilli-Jam-(low-res)[1].jpg

Method

  1. Remove the cheese from its box and discard any wrappings. Place the cheese back into the box and rub the top with the cut side of a piece of garlic. Drizzle over the white wine and scatter over the fresh thyme. Cover with the lid and place on a baking tray.
  2. Place the garlic, ginger, chilli, tomatoes and bouillon powder into a food processor and process to a smooth-ish paste.
  3. Tip into a saucepan and add the vinegar, cranberry sauce and sugar.  Bring to the boil, reduce the heat and simmer over the lowest heat possible for 25-30 minutes, stirring occasionally until thick and sticky.
  4. Preheat the oven to 200*C/fan oven 180*C/Gas mark 6. Bake the camembert for 15-20 minutes. Remove the lid and spoon over a little of the sweet cranberry and chilli jam. Use crudités or breadsticks to break through the cheese crust to its oozing centre.

Cook's tip: Make the cranberry and chilli jam in advance or as a gift for Christmas. Spoon into a warm sterilised jam jar. Seal, cool and store in a dark place for 4 months. Once opened keep in the fridge and use within 3 weeks.

Recipe from Ocean Spray®.

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Tip

A great sharing starter and a perfect way to start a meal or serve to friends with nibbles and cocktails

Ingredients

250g/9oz whole camembert in a box
2 garlic cloves, halved
1 tbsp dry white wine
a few small fresh soft thyme sprigs
5cm/2in piece fresh root ginger, peeled and roughly chopped
1 large fat red chilli, halved and deseeded
2 large tomatoes, about 225g/8oz, skinned
1 tsp vegetable bouillon powder
4 tbsp cider vinegar
175g/6oz cranberry sauce
75g/3oz light soft brown sugar

Notes

Time: 20 minutes
Serves: 4
Nutrition: n/a