- 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.
- Place the garlic, ginger, chilli, tomatoes and bouillon powder into a food processor and process to a smooth-ish paste.
- 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.
- 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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A great sharing starter and a perfect way to start a meal or serve to friends with nibbles and cocktails
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
Time: 20 minutes Serves: 4 Nutrition: n/a