appetizers

Cranberry Rum Brie

Warm Brie cheese topped with spiced cranberry sauce and pecans will delight your holiday guests with its flavor and festive appearance. 

10 min
PREP TIME
7 min
COOK TIME
100
CALORIES
6
INGREDIENTS

INGREDIENTS

  • 1/2 cup (125 mililiters) canned whole berry cranberry sauce
  • 1 tablespoon (15 mililiters) brown sugar
  • 1/2 teaspoon (2 mililiters) Imitation Rum Extract
  • 1/8 teaspoon (0.5 mililiter) Ground Nutmeg
  • 1 round (200 grams) Brie cheese , at room temperature
  • 2 tablespoons (30 mililiters) chopped pecans

Preparation

  • 1 In a large jar or bowl, combine almonds and 2 ½ cups (625 mL) of the water. Cover and let stand at room temperature for 4 hours or refrigerate for up to 12 hours.
  • 2 Drain and rinse almonds; place in blender along with honey, vanilla, cinnamon, salt and remaining 3 ½ cups (875 mL) water. Blend for 1 to 2 minutes or until very smooth. Add more vanilla, cinnamon, salt, and honey as needed.
  • 3 Working in batches, strain mixture through double layer of cheesecloth-lined sieve into large bowl. Gather edges of cheesecloth together, twisting to form seal. Squeeze over bowl to release as much milk as possible. (Alternately, use a nut milk bag and follow manufacturer’s instructions.)
  • 4 Discard almond pulp or reserve for another use. Repeat with remaining milk mixture. Pour into a 1 L jar; seal and refrigerate for up to 5 days. Shake well before using.
  • 5 Test Kitchen Tip: If you don’t mind a slightly grainy texture, skip the straining step and use blended milk on cereal and oatmeal.
  • 6 Another favourite Billy Bee liquid honey can be swapped in for unpasteurized, if preferred.

NUTRITION INFORMATION

(per Serving)

Nutrition information coming soon.

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