Warm Brie Cranberry Naan

• Vegetarian

• Produce

  • 1 12 oz. bag Cranberries, fresh
  • 1 tbsp Orange, zest
  • 1 tbsp Rosemary + more

• Condiments

  • 1/2 cup Cranberry sauce, orange

• Baking & Spices

  • 3/4 cup Sugar

• Bread & Baked Goods

  • 1 7.05 oz package Stonefire authentic flatbreads

• Drinks

  • 1/4 cup Orange juice

• Dairy

  • 6 oz Brie chese

• Liquids

  • 1 cup Water

Found on acedarspoon.com

Description

Ingredients

• For the orange cranberry sauce:
• 12 oz. bag of fresh cranberries
• 3/4 cup sugar
• 1 cup water
• 1/4 cup orange juice
• 1 Tablespoon orange zest
• For the Warm Brie Cranberry Naan:
• 1 - 7.05 oz package Stonefire Authentic Flatbreads, Tandoor Baked Mini Naan
• 6 oz. brie chese {I used the double creme version}
• 1/2 cup orange cranberry sauce
• 1 Tablespoon freshly chopped rosemary + more for garnish

Directions

• The night before you are going to make the Warm Brie Cranberry Naan prepare the cranberry orange sauce. In a large pot bring the 3/4 sugar and 1 cup water to a boil. Add the cranberries, orange juice and orange zest to the pot and simmer until the cranberries are popped, about 10-15 minutes. Let cool and then remove and put in an airtight container in the refrigerator overnight.
• Preheat the oven to 350 degrees F. On a baking sheet lay the four mini naans.
• Remove the brie from the packaging and gently spread a layer of brie on each naan bread and set back on the baking tray.
• Use a teaspoon to spoon a thin layer of cranberry sauce on each naan bread. Bake in the oven for 8-10 minutes, or until the edges of the naan begin to crisp up and the brie is melted.
• Remove and sprinkle the fresh rosemary on the naan and enjoy warm!