Gluten-Free, Dairy-Free, Serves 12
- 2 cups fresh cranberries
- 1 cinnamon stick
- 2-4 Tbsp coconut sugar
- 4 sage leaves
- 1/2 cup orange juice
- 2 tsp orange zest
- 8 ounce wheel of vegan brie cubed
- 2 sheets of gluten-free vegan puff pastry
- 1 egg
- sea salt to taste
Directions:
Add the cranberries, sugar, cinnamon, sage, and orange juice to a medium pot. Over high heat, bring the mixture to a boil. Once it starts to boil, use a fork to burst the berries. Continue to cook for 10 minutes or until the jam has reduced and thickened by 1/3. Remove the sage and cinnamon. Stir in the zest and salt. Remove from heat. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Cut pastry into squares. Place brie in the center and top with cranberries (if you like extra sauce put a small amount under the brie). You can pinch them into purses/bags, layer the sheets (like a pop tart), or my favorite is to put them into a cupcake pan and leave them open. Top with honey and additional zest.