About this recipe:Gloriously crispy, cheesy wedges of Brie with cranberry sauce for dipping. A great use of leftover cranberry sauce. Forget the diet, forget the calorie counting, this starter or appetiser provides what the brain and body demand - a taste fest!!!!
vegetable oil for deep frying
60g (2 oz) plain flour
2 eggs, lightly beaten
100g (3 1/2 oz) fresh white breadcrumbs
120g (4 oz) Brie cheese, cut into wedges
360g (12 oz) fresh cranberries
180ml (6 fl oz) orange juice
150g (5 oz) brown soft sugar
60g (2 oz) granulated sugar
4 tablespoons rum
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Method Prep:15min › Cook:20min › Ready in:35min
For the sauce:
Place all the sauce ingredients in a saucepan and cook on medium heat, stirring occasionally for 15 to 20 minutes or until most of the liquid has reduced. Remove from heat.
For the Brie:
Place the vegetable oil into a deep, heavy-bottomed saucepan and heat until sizzles.
Arrange the flour and beaten egg into separate bowls and breadcrumbs on a plate. Dip each wedge of Brie first in the plain flour, then in the beaten egg and finally in the breadcrumbs, shaking off any excess between each stage.
Carefully place the Brie wedges into the hot oil and deep fry for 4 to 5 minutes, or until golden-brown.
Remove the wedges from the oil and drain on kitchen paper.
To serve: Arrange the wedges on a serving plate along with a small bowl of the cranberry sauce.
The sauce can be made days ahead, covered with cling film and refrigerated. Bring to room temperature before serving.