Serving this warm camembert cheese with cranberry sauce and candied pecans is like serving a cheese plate, but is as easy to eat as crackers and dip!
For the Cranberry Sauce:
One 12-ounce bag of fresh or frozen cranberries
1 cup sugar
2 Tbsp water
Zest of 1/4 of a lemon (optional but recommended)
Place cranberries into a saucepan and add sugar, lemon zest and water. Cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes. Increase the heat to medium and cook until the cranberries burst, about 12 minutes. Add sugar, salt and pepper to taste and cool to room temperature before serving.
For the Cheese:
Score the top of a round of camembert cheese (or brie) and place in small baking dish. Use something small enough that you can place right on top of your serving plate. Bake at 350 degrees for 15 minutes. Remove from oven and top with cooled cranberry sauce and Black Bow Sweets candied pecans (whole and crushed).
For the Crackers:
Use your favorite crackers or crips. Here, we used Trader Joe's Pistachio and Pomegranate Crisps.