Cranberry-Rosemary Glazed Brie

• 3 Cup fresh or frozen cranberries
• 3/4 Cup packed light brown sugar
• 1/3 Cup dried currants
• 1/3 Cup water
• 3 Tablespoon chopped fresh rosemary (dried doesn't work)
• 1/8 teaspoon each dry mustard, ground allspice, ground cardamom, ground cloves, ground ginger

Instructions:
Combine all in a heavy non-aluminum saucepan. Cook over medium heat until most of the cranberries pop, stirring frequently, about 5 minutes. Allow to cool to room temperature. Take one wheel of Brie cheese (about 8 inches or so in diameter). Using a sharp knife, cut a circle in the top rind, leaving about a 1/2 in edge. Carefully remove the rind from the center circle. Place the cheese in an 8 in. baking dish or on a cookie sheet covered with foil. Spread the marmalade in the center. Bake at 300F for about 12 minutes, until the cheese is soft. Serve on a large platter with plain crackers, French bread pieces and slices of apple and pear. Serve warm or at room temperature.

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