Preheat
oven to 300 degrees.

Combine
chili sauce and cranberry sauce in a medium saucepan. Cook over medium heat
until smooth, whisking occasionally. Add in the dried cranberries and cool
slightly and before proceeding with the recipe.

Using
a warmed, sharp knife, cut the brie in half horizontally and place bottom
half on oven safe serving plate. Spread 1/2 cup of sauce on bottom. Replace
top half of brie and lightly press down.

Bake
for 10 to 12 minutes, or until Brie is softened. Remove from oven and spoon
remaining sauce on top. Sprinkle with toasted almond slices.

Garnish
platter with orange slices, whole cranberries and fresh mint leaves

Serve
warm with slices of French baguette

Makes: 20 Appetizer Servings