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Reviewed: Nov. 11, 2008

soften the cranberries in orange juice instead of hot water, its delicious!

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Reviewer:

Annika


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Reviewed: Nov. 10, 2008

I've been making Brie en Croute for years now and it tastes better every time. My favorite combination is walnut, brown sugar and craisins. The slight tart flavor of the craisins work great with the sweetness of the brown sugar. Thanks for the idea of using apricot jam. Went with another reader's idea and served with sliced apples. Delicious!

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Reviewer:

Linda W.

	Cooking Level: Expert Living In: San Diego, California, USA
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Reviewed: May 31, 2008

This was a delicious appetizer.

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Reviewer:

minivanmama


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Reviewed: Mar. 9, 2008

I have never had a recipe raved about as much as this one. Thanks for making me a star for a day!

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Reviewer:

MonaG

	Cooking Level: Intermediate Living In: Vancouver, British Columbia, Canada
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Reviewed: Feb. 24, 2008

I've made this too many times to count in many different ways and my favorite is using apricot jam or preserves, Craisins (you don't need to soak them...use them as they are!) lightly toasted sliced almonds and away you go! Excellent every time and travels well too.

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Reviewer:

squeaky6

	Cooking Level: Intermediate Home Town: Bayonne, New Jersey, USA Living In: Cinnaminson, New Jersey, USA
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Reviewed: Feb. 19, 2008

I'll be honest, I thought this was a strange combination but my friend swore up and down it was amazing - and she was right! Didnt include cranberries, and used toasted walnuts instead of almonds. A delicious susprise that is a nice change from standard hors d'oeuvres.

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Reviewer:

spiceyapricot


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Reviewed: Jan. 21, 2008

This is my favorite way to eat brie (so far)! The sweet and slightly tangy flavors of the raspberry and cranberry are a perfect fit for the pungent flavor of the brie. I was in a hurry to eat it and didn't wait the recommended hour, and that was a mistake since the melted cheese then leaked out.

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Reviewer:

Mama Cass

	Cooking Level: Intermediate
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Reviewed: Dec. 30, 2007

Excellent! I have made this several times and always get rave reviews. It is quick and easy to make. I also serve with sliced granny smith apples.

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Reviewer:

therese


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Reviewed: Dec. 19, 2007

Awesome recipe! I was a little skeptical of letting it cool for 1 hour, but it was still warm! It was very buttery tasting. I used pan-roasted slivered almonds instead of the sliced almonds for a slightly different crunch (and it was what I had). Very good for taking to a party. Serve with dried french bread slices you can make in the oven ahead of time.

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Reviewer:

PACW808

	Cooking Level: Intermediate Living In: Knoxville, Tennessee, USA
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