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In a medium-sized pot, combine the 2 cups brown sugar, 1 cup dried sorrel, 1 teaspoon ground ginger, 1/4 cup cinnamon, 1 vanilla pod, and orange zest. Add enough water to just cover the sorrel.
If you happen to be using sorrel pulp from juicing, it tends to be a bit less acidic and will give you a brighter red jam.
Bring the mixture to a boil over medium-high heat, stirring occasionally, until the sorrel has softened. Lower the heat to low and keep cooking, stirring frequently, until the jam thickens enough to coat the back of a spoon. This reduction can take some time.
Place the jam-topped brie in the center of the rolled pastry. Carefully bring the pastry up around the sides and over the top of the cheese wheel, pressing the edges of the dough together to form a tightly sealed package.
Trim any excess dough; you can save these scraps for decorative cutouts if you'd like.
Per serving
Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
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