• 1/4  Cup Vino Gelatina Chardonnay Marinade
• 1 Cup Fresh Cranberries 
•  1 Cup Water 
• 1/4 Cup White Sugar
• 1/4 CupBrown Sugar 
• 1/4 Cup Chipotle Peppers 
• 1/4 Tsp. Sage
• 1/2 Tsp. Poultry Seasoning 
• Salt and Pepper to Taste  

Simmer together until reduced by half.  Then strain and it's ready to serve. Enjoy!

• 1 baguette, cut into 1/2" slices
• 5 tbsp. extra-virgin olive oil, divided
• 1 (8-oz.) brie wheel
• 1 small clove of garlic, cut into thin matchsticks
• 2 tbsp. Vino Gelatina Chardonnay Wine Marinade 
• 4 thyme sprigs
• 1/4 tsp. kosher salt
• Freshly ground black pepper

Step 1

Prepare a grill for high heat. Brush both sides of the baguette slices with 4 tablespoons of oil. Grill bread, turning once, until crisp and lightly charred, 20 to 30 seconds per side. Transfer to a plate.

Step 2

Place brie in a cast-iron skillet. Using a sharp knife, score the top of the rind in a crisscross pattern. Stuff half of the garlic into slits; sprinkle the remaining garlic over top. Drizzle brie with Vino Gelatina Chardonnay Wine Jelly/Marinade and the remaining 1 tablespoon oil. Top with thyme and season with salt and pepper.

Step 3

Place cast-iron skillet on grill rack and close lid. Grill until cheese is warmed through and feels melted and gooey in the middle, 8 to 10 minutes.

Step 4

Serve brie in a skillet with toast alongside. Enjoy!