Instructions: * Note: Use canned chipotle peppers to make the pepper puree.

With sawing motion, use sharp bread knife to remove top rind of Brie. Set aside. (Can be done days ahead and refrigerated, wrapped in plastic. Bring to room temperature before heating.)

Place cranberries, currants, brown sugar, water, chipotle puree, cinnamon and dash salt in medium nonstick skillet over medium-high heat. Cook, uncovered, stirring often, until most berries have popped, about 8 minutes. Cool mixture to room temperature. (Can be made up to 1 week ahead and refrigerated. Bring to room temperature before using.)

Unwrap Brie; place on baking sheet lined with heavy-duty foil. Spread generous 1/3 cup marmalade over cut surface. Bake at 300 degrees just until Brie is soft and warm, not oozing, about 8 to 12 minutes. Brie is best served warm, but also is good at room temperature.

Use foil to transfer Brie to serving platter, then gently remove foil. Circle Brie with tortilla chips and side bowl of remaining marmalade with small spoon. Use spreader to spread cheese on chip, then put small dollop of marmalade on top.

This recipe yields 4 to 8 servings.

NOTES :

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