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.