• Position rack in the center of the oven and heat to 375°F.  Prepare a mini muffin tin by spritzing with non-stick spray
• Roll out dough on a lightly floured board and cut into 2" squares.  
• Cut the rind off of the wheel of Brie and cut into 1/2" pieces.
• Tuck dough squares into the muffin cups, followed by a chunk of Brie and about a 1/2 teaspoon of cranberry relish.  Top with bits of fresh rosemary or chopped walnuts.  
• Bake for 13 - 16 minutes or until pastry dough is golden brown.  Use a knife or small heat resistant spatula to remove cranberry brie bites from the pan and place them on a serving platter.  Garnish with sprigs of fresh rosemary and fresh cranberries.

• Place all ingredients except Grand Marnier in a heavy sauce pan. Bring to a boil over medium heat, stirring often.
• Cover and reduce heat to medium low and continue to cook for 20 minutes (cranberries pop as they cook, so it is best to keep the lid on to avoid a mess). Stir occasionally to prevent sticking.
• Allow to cool to room temperature before adding the liquor (optional).
• Transferring into a serving dish, and refrigerate covered. Compotes also freeze quite well.

To Mold a Compote

• Add 1 Tablespoon Knox gelatin powder to the pan of hot compote. Do not decrease the amount of sugar in the recipe, and add about five minutes to the overall cooking time.
• Line a small container with plastic wrap, and lightly coat with non-stick cooking spray. Transfer the room temperature fruit mixture into the mold completely filling it, and press the fruit down into the liquid with the back of a spoon or spatula. Cover loosely with plastic wrap and refrigerate for at least 8 hours or overnight. Leave the compote in the mold until serving.
• To unmold the compote, dip the mold into hot water for a minute before turning on to a serving plate. Slowly peel the plastic wrap from the compote to avoid dislodging pieces of the fruit.