Recipe Detail Page

1. Into a small saucepan over medium-low heat, add the fresh or frozen cranberries, wine and a pinch of salt. Simmer, covered, for about 3 minutes or until berries are slightly softened.

2. Turn off heat, add the cranberry sauce and hot sauce, and stir to blend. Set aside.

3. Peel paper from panettone. Cut the whole loaf in half, vertically, down the middle. Lay the cut panettone halves cut- or flat-side down and trim off the dark, rounded top. Then continue to cut into six 1-inch (2.5-mL) slices on each side. You will end up with 12 half-moon slices.

4. Cut brie into ⅛ inch (3 mm) slices (cold brie slices more easily). Add 2 slices each to six of the panettone slices. Don’t lay brie all the way to the edges of the bread, as it will melt and ooze out.

5. Add some butter to skillet, just enough to cover the surface of the pan or griddle. Transfer the cheese-topped slices of panettone to skillet. Add a dollop of cranberry sauce to the brie-covered bread in the skillet, about 1 or 2 tsp (5 to 10 mL) each; spread it out a bit. Top with the second slice of panettone.

6. Keep a close eye on the heat and on the colour of the bottom of the panettone; the sugars in the bread can burn quickly. Once golden, about 3 minutes, flip. If all the butter has been absorbed, add a little more to fry the second side nicely. Fry until second side is golden, another 3 minutes or so. Serve immediately with extra cranberry sauce for dipping!