Cranberry Orange Baked Brie
1 bag cranberries fresh or frozen, 12 ounces
3/4 cup sugar
1/2 cup orange juice
1/2 cup orange marmalade
1 cinnamon stick
1 sheet frozen puff pastry thawed but well chilled
1 wheel Brie cheese 13.2 ounces
1 egg lightly beaten with 1 teaspoon water
Assorted crackers for serving
Preheat oven to 500°F. Line a baking sheet. Coat a 4-quart slow cooker with cooking spray. In slow cooker, stir together cranberries, sugar, orange juice, and marmalade until combined. Add cinnamon stick. Cover and cook on HIGH for 2 to 2.5 hours, stirring at least once.
Uncover slow cooker and let sauce cool (discard cinnamon stick).
Meanwhile, preheat oven to 400°F. Coat a baking sheet with cooking spray.
Unroll puff pastry sheet and lay flat. Place Brie wheel in center of puff pastry. Bring ends of puff pastry over cheese toward center of Brie. Securely fold ends under and lay wrapped wheel, fold side down, on baking sheet. Brush pastry with egg wash. Bake for 25 minutes. Let cool for 10 minutes before serving.
To serve, place baked Brie on serving platter. Spoon cranberry-orange sauce over top. Serve warm with assorted crackers.