Cranberry Pecan Brie Bites

• Produce

  • 1 piece Orange peel
  • 1 Thyme, fresh

• Baking & Spices

  • 1 Cinnamon stick
  • 1 pinch Salt
  • 3/4 cup Sugar

• Nuts & Seeds

  • 24 Pecan, halves

• Bread & Baked Goods

  • 2 8.8 oz packages Stonefire naan flatbread, Original

• Drinks

  • 1/2 cup Orange juice

• Dairy

  • 1 8 oz package Brie

• Liquids

  • 1/2 cup Water

• Other

  • 12 oz Fresh cranberries, rinsed and picked through

Found on momontimeout.com

Description

Ingredients

• 12 oz fresh cranberries, rinsed and picked through
• ¾ cup sugar
• ½ cup orange juice
• ½ cup water
• pinch of salt
• 1 cinnamon stick
• 1 piece of orange peel
• 2 8.8 oz packages Original Stonefire naan flatbread
• 1 8 oz package brie
• 24 pecan halves
• fresh thyme to garnish

Directions

• Combine sugar, orange juice, and water in a large saucepan over medium heat. Stir to combine.
• Add cranberries, salt, cinnamon stick and orange peel.
• Bring to a simmer over medium heat, stirring frequently.
• Continue cooking, for about 10 minutes, or until all or most of the cranberries have popped.
• Let cool for at least 30 minutes. Refrigerate until ready to use.
• Preheat oven to 400F. Line a baking sheet with parchment paper and set aside.
• Cut naan into pieces using a pizza cutter. Aim for 6 to 8 pieces per naan.
• Cut small wedges off the wheel of brie and place on top of the naan.
• Spoon a small amount of the cooled cranberry sauce on top of the brie. Top with a pecan half.
• Place on the prepared baking sheet.
• Bake for 6 to 8 minutes or until brie starts to melt and bubble.
• Remove, top with a sprig of fresh thyme and serve immediately.