baked brie with cranberry sauce

this is a very elegant and tasty addition to any buffet table.


1 (8 ounce) can refrigerated crescent rolls
8 ounces cubed Brie cheese
3/4 cup cranberry orange sauce (recipe follows)
1/2 cup chopped pecans


Directions
1 Preheat oven to 425 degrees F (220 degrees C). Lightly grease a 12 inch pizza pan or 9x13 inch baking dish.
2 Unroll the crescent rolls and separate into triangles. Arrange in the pan with tips towards the center and lightly press together.
3 Bake 5 minutes, or until lightly brown.
4 Remove from the oven and sprinkle with pieces of Brie cheese. Spoon the cranberry sauce over the cheese. Top with pecans.
5 Bake an additional 8 minutes, or until the cheese is melted and the crust is golden brown. Cool 5 minutes and cut into wedges or squares.






Cranberry Orange Sauce

Ingredients:
1 lb (450g) fresh cranberries
the rind and juice of on orange (you can get the rind off with a zester or just use the smallest setting of a grater; a nutmeg grater would be OK for this. Also a potato peeler gives you thick slices without the bitter white skin and you can use a knife to cut to desired consistency)
a piece of cinnamon stick (about an inch and a half long)
4 cloves
1 heaped teaspoon freshly grated root ginger or 1/2 tsp. ground ginger
3 oz (75g)caster sugar
2 - 3 tbs. port (optional, but nice a portish wine such as elderberry could be used)

Directions:
Chop berries in a food processor or by hand. Combine all ingredients except the port in the pan and bring to a simmer. Simmer for 5 minutes, remove from heat, pour in port/wine, cover and refrigerate. Remove cloves and cinnamon before serving.