Baked Brie with Cranberries & Walnuts

Serves 8

• 8-ounce wheel of Brie

Cranberry Sauce

• ¼ cup sugar, plus more for whole cranberry garnish
• ½ cup water
• ½ teaspoon orange zest
• 1 cup cranberries (fresh or previously frozen), plus more for garnish
• 2 tablespoons orange juice

Candied Walnuts

• 1 teaspoon butter or oil
• 1 teaspoon water
• 2 tablespoons granulated sugar
• ⅓ cup walnuts, chopped

To make the cranberry sauce, combine the sugar, water, and zest in a saucepan. Place the pan over moderate heat and simmer for 5 minutes to dissolve the sugar and reduce. Add the cranberries to the prepared syrup and let simmer for an additional 2 minutes. Add the orange juice, then use an immersion blender to blend the sauce smooth, or to desired consistency. For cranberry garnish, reserve a few cranberries prior to blending, and roll them in granulated sugar to coat.

To make the candied walnuts, melt the butter in a frying pan over low heat, and stir in the water and sugar. Once the sugar is dissolved and begins to bubble, add the nuts to the pan, tossing to coat.