Karen Kirkland of Aledo, Texas, won our 2006 Holiday Cranberry Recipe Contest with this recipe that combines two of Wisconsin’s best-known agricultural crops – cranberries and cheese!
“These warm bundles are always a favorite during the holidays at my home,” Karen said. “The aroma of cranberry sauce and cheese remind everyone of the upcoming holidays and special times with family and friends.”
- 3/4 cup port wine
- 3/4 cup sugar
- 1 teaspoon grated lemon zest
- 1/2 pound fresh cranberries
- 1 1-pound package phyllo pastry dough*
- 1/4 cup unsalted butter, melted
- 1 package brie cheese
*Commercially made phyllo pastry dough is available in many supermarket frozen foods sections.
In a medium saucepan, bring the wine, sugar and lemon zest to a boil. Once the sugar has dissolved, add the cranberries. Bring to a second boil, stirring constantly until the cranberries pop. Pour into a bowl and refrigerate until completely cooled.
Preheat oven to 375° F. Take four sheets of phyllo and brush melted butter on each. Place the phyllo on top of each other and then cut into 4-inch squares. Next place a slice of brie – approximately 3/4-inch by 1/8-inch in the center of each phyllo square. Over the brie, spoon a heaping teaspoon of the cranberry sauce. Pinch the sides of the phyllo to the center to create a bundle.
Bake on a parchment-lined cookie sheet for 5 minutes, or until warmed through and golden brown. Yield: About 24.