A Jerry James Stone Recipe
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- 12 ounces cranberries
- 2 cups Zinfandel (fruit forward, spicy)
- 2 cups sugar
- 3 bags Orange Spice by Numi
- 1 pound Brie wheel
- 1 teaspoon powdered sugar (optional)
- 1 sprig rosemary (optional)
- This recipe begins with cranberries and Numi’s delicious organic Orange Spice tea. The tea is a combination of white tea, orange peel, schizandra berries and spices. I am using the tea in place of mulling spices. While I only used three teabags, you could easily double it for more flavor.
- Add 2 cups of sugar to the 12 ounces of cranberries. You could get away with halving the sugar, if you prefer things less sweet. I do myself but I feel this is the best amount to balance the cranberries.
- Add 2 cups of Zinfandel. I used a Cline Cellars Zinfandel because it is fruity and spicy. Whatever red you use, choose one that is on the fruit-forward side.
- Heat the mixture over a medium heat. I even suggest using a smaller pot than the one I used. I wanted you to get a good look at the contents, but the more depth the more contact the tea will have with the wine.
- Poach the berries until they just begin to pop and crack. Once this begins, remove them with a slotted spoon and set them aside, leaving the wine and tea bags in the pot.
- Reduce the wine sauce by half, making sure to not let the mixture boil, only lightly simmer.
- Let the wine sauce fully cool then add the cranberries back, mix until all are coated. Let chill in the fridge for about 30 minutes.
- Place the brie on a parchment-lined baking sheet and warm it in an oven that has been pre-heated to 350° F, for about 5 minutes. Watch it with the oven light on, making sure it doesn’t crack open.
- Serve the warmed brie with a heaping scoop of the poached cranberries, and garnish with fresh rosemary and some powdered sugar right before serving, if you wanna give it a holiday feel.