Brie Topped with Candied Walnuts and Cranberries

Ingredients

3/4 cup lightly packed brown sugar 175mL
1/2 cup BeeHive Corn Syrup 125mL
1/3 cup butter 75mL
1/2 tsp. baking soda 2mL
2 cups walnut halves 500mL
1 cup Sweetened Dried Cranberries 250mL
1 tsp. hot pepper sauce 5mL
1/2 tsp. salt 2mL
1 5-inch (12cm) round of Brie cheese, about 500 g (1lb)

Directions
1. Combine brown sugar, corn syrup and butter in a small, heavy saucepan set over medium-high heat. Cook, stirring, until mixture comes to a boil. Boil gently, without stirring, for 2 minutes. Remove from heat and, shielding hands with oven mitts, quickly whisk in baking soda. Stir in walnuts, dried cranberries, hot sauce and salt for 30 seconds or until mixture begins to set.

2. Mound the warm nut mixture on top of the Brie. (Can be refrigerated until set; covered, then refrigerated for up to 2 days. Bring to room temperature before serving.)

Recipe from ACH food company, photo by Laura Spear

Cranberry Salsa

Someone from the family made this at our Christmas Eve gathering, and it was quite amazing.
Perfect treat for the holidays serves with some tortilla chips!
Thanks for sharing Amy!

CRANBERRY SALSA

Prep: 10 minutes.

Yield: Makes 12 servings (serving size: 1/4 cup)

Ingredients
1 (12-ounce) package fresh cranberries, picked over and stems removed
2 finely diced large celery stalks
1 finely diced small white onion
1 jalapeño pepper, seeded and minced*
1/4 cup chopped fresh cilantro
1/2 teaspoon kosher or sea salt
3/4 cup sugar
3 tablespoons fresh lime juice

Preparation
1. Process the cranberries in a food processor until coarsely chopped. Transfer the cranberries to a medium bowl, and add the remaining ingredients. Stir the mixture well to combine.

2. Transfer the cranberry mixture to a serving bowl; cover and refrigerate until ready to serve.

* For spicier salsa, include the seeds and ribs from the jalapeño. Or use a serrano chile, which has more heat.