3 c. cranberries
3/4 c. firmly packed golden brown sugar
1/3 c. dried currants
1/3 c. water
1/8 tsp. dry mustard
1/8 tsp. ground allspice
1/8 tsp. ground cardamom
1/8 tsp. ground cloves
1/8 tsp. ground ginger
1 (2.2 lb.) Brie cheese wheel (8 inch diameter)
Crackers
Apple slices
Pear slices

For marmalade: Combine all ingredients in heavy non-aluminum saucepan. Cook over medium high heat (all ingredients except cheese, crackers, apples and pears) until most of berries pop, stirring frequently, about 5 minutes. Cool to room temperature. (Can be prepared 3 days ahead; cover and refrigerate.)

For cheese: Using sharp knife, cut circle in top rind of cheese, leaving 1/2 inch border of rind. Carefully remove center circle of rind from cheese. Do not cut through side rind. Place cheese in 8 inch ceramic baking dish or cookie sheet lined with foil. Spread cranberry marmalade over.

Preheat oven to 300 degrees F. Bake cheese until soft, about 12 minutes. Set cheese on large platter. Surround with crackers and fruit slices. Serve warm or at room temperature. Serves 12.