Brie and turkey grilled cheese with kitchen sink cranberry sauce

In a saucepan combine dried tart cherries, dried apricot, candied ginger, orange and lemon zest, Fresno chili, star anise, maple syrup, sugar, orange juice and a tiny pinch of salt.

Bring to a simmer over medium-high heat, stirring; add a few shakes of cayenne.

Reduce to medium-low and simmer gently 10 to 15 minutes, stirring occasionally.

Raise the heat and bring to a boil; add the rinsed cranberries.

Cook, stirring, 5 or 6 minutes until 90 to 95 percent of the berries collapse and the mixture thickens; keep your face away as the berries pop.

Off the heat stir in chopped toasted walnuts; cool to room temperature in a bowl, then cover and refrigerate.

Lay two slices of bread in mirror-image position; cut cold, firm brie into smaller slices and cover both slices generously.

Spread cranberry sauce on one side, leaving a margin; lay sliced turkey on the other.

Season the insides generously with black pepper and the turkey with a little salt; press together.

Melt a couple tablespoons of butter over medium heat; cook the sandwich, pressed and covered, 3 or 4 minutes until browned.

Turn the sandwich so it flips toward the flat side; add another tablespoon of butter and flip. Cook the second side the same way, at or a little under medium so the bread does not burn before the turkey warms.

Pour about a teaspoon of water on either side, cover and steam about 30 seconds.

Cut on a cutting board; plate with the cranberry side up and a ramekin of hot gravy topped with black pepper.