The brie for this recipe should not be over-ripe. Serve as an appetizer or light snack with a crisp green salad.
1/4 cup unbleached ﬂour
1 1/2 lb brie, cut into 6 wedges
1 egg, lightly beaten
1 1/2 cups fresh bread crumbs
1 1/4 cups vegetable oil
1 1/2 cups cranberrícs, fresh or frozen
6 tablespoons water
6 tablespoons sugar
 To make the cranberry sauce, place the cranberries and water in a saucepan and bring to the boil. Cover and simmer for 10-15 minutes. Remove from the heat and stir in the sugar. Return the pan to the heat and simmer for 10-15 minutes more. Pour into a serving bowl and keep hot.
 Sift the ﬂour onto a plate and coat the cheese on all sides. Dip into the beaten egg, then coat with the bread crumbs. Heat the oil in a deep-fat fryer to 350° F. Deep fry the brie for 1 1/2 – 2 minutes on both sides, or until the bread crumbs are golden. Drain well on paper towels. Serve hot accompanied by the cranberry sauce.