Instructions: Combine cranberries, brown sugar, currants, water, mustard, allspice, cloves and ginger in heavy non-aluminum saucepan. Cook over medium-high heat, stirring frequently, until most berries burst, 5 minutes. Cool to room temperature. Cover and refrigerate (may be stored up to 3 days at this point). Cut a circle on top rind only of brie, leaving a 1/2-inch border of rind on top. Place cheese on foil-lined cookie sheet and spread with cranberry marmalade. Cover and refrigerate up to 6 hours. Preheat oven to 300. Bake cheese until soft, about 12 minutes. Serve on platter with crackers and fruit slices.

(This sounds like a wonderful dish to start any Thanksgiving meal. )

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.