Baked Camembert with Cranberry Orange Relish Print Email

1 bag (12 oz) fresh or frozen cranberries, rinsed and picked over
1 cup sugar
Finely grated zest and juice from 1 large orange
1 sheet frozen puff pastry (from a 17.3 oz box), thawed
1 wheel Camembert cheese (about 4 inches in diameter), top rind sliced off

Bring cranberries, sugar, and orange juice to a full simmer in a medium skillet or a 5- to 6-quart Dutch oven. Simmer for 1 minute. Cover, turn off heat, and let stand for 10 minutes. Stir in orange zest, cool to room temperature, and refridgerate.

Adjust oven rack to lower-middle position and heat oven to 425 degrees. Roll puff pastry on a lightly floured surface along the fold lines to 12 inches long. Cut out two 6-inch rounds. Lay one pastry round on a baking sheet and set cheese wheel on it, cut side up. Top with remaining puff pastry and crimp around perimeter of cheese to seal.

Bake until pastry is golden brown, about 20 minutes. Let rest for 15 minutes and serve, letting each person slice a wedge of the pastry encased cheese and top with cranberry sauce.