I had some cranberries that I didn't use for Thanksgiving and ended up throwing in the freezer. I later turned them in to cranberry jam, which is quite good on toasted muffins with cream cheese. I'm guessing it's also going to go quite well on baked brie.
12 oz fresh or frozen cranberries
1 short cup sugar
1 C water
juice and zest of one orange
pinch salt
Bring to a boil, then simmer for 20 minutes. The jam will thicken as it cools. You may need to use a spoon to crush some of the cranberries.
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