- 300g Castello Double Cream Brie
- 300g blackcurrants (frozen)
- 100ml port wine
- 2 star anise
- 1 cinnamon stick
- 2 cloves
- 120g sugar
- 1 tsp pectin (optional)
Double Cream Brie with Christmas jam
Fruit jam is a fantastic accompaniment to serve with our rich and buttery Double Cream Brie. This jam has a more Christmassy character thanks to the cinnamon, star anise and port wine. Don't be concerned by the fact that there is alcohol in the jam, as most of it will evaporate during cooking. However, it can, of course, be omitted, because blackcurrant jam still tastes great with soft, creamy cheeses even without the wine.
Place the frozen blackcurrants in a saucepan and add 100g of sugar. Allow to stand at room temperature for one to two hours. This helps to draw some of the liquid out of the berries. Add the port wine and spices and bring to the boil. Simmer for 10-15 minutes until the berries start to soften. Mix one teaspoon of pectin with approx. 20g of sugar. Stir into the boiling jam and test whether it has the required thickness. If it is still too thin, boil the jam for slightly longer.
Pour the jam into sterilised jam jars and seal immediately. Serve with Castello Double Cream Brie.