Baked Camembert with Maple and Cranberries

From Coombs Family Farm

1/2 cup water
¼ cup maple syrup
6 oz fresh whole cranberries
Zest of one clementine
1 8-inch-diameter 32- to 36-ounce Camembert (or Brie)

Bring water and syrup to a boil in saucepan. Add cranberries and zest. Boil gently for about 7 minutes or until sauce is thickened. Cool completely and refrigerate. Preheat oven to 350°F. Unwrap Camembert and cut away large circle in top rind of cheese, leaving rind on sides and bottom intact. Slice in half horizontally. Spread sauce in thin layer in between halves, and on top of cheese. Bake on baking sheet until cheese just melts, about 20 minutes.

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