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4.5 from 171 votes

Cranberry Baked Brie

An EASY 15-minute appetizer that's filled AND topped with richly spiced orange-scented cranberry sauce. Perfect for holiday entertaining! ♥️💚

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 8
Calories: 291 kcal
Course: Appetizer
Cuisine: American

Ingredients

  • about 1 cup homemade cranberry sauce*
  • one 8-ounce round wheel brie cold
  • about 1/4 cup chopped pecans or walnuts optional
  • Fresh rosemary sprigs for garnishing
If using store-bought sauce:
  • one 14-ounce can whole-cranberry sauce
  • 2 tablespoons light brown sugar packed
  • 1 tablespoon granulated sugar optional and to taste
  • 1 to 2 teaspoons orange zest
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract may be substituted with orange extract and/or 1 to 2 tablespoons spiced rum
  • ½ teaspoon ground allspice

Instructions

    Cup of Yum
  1. Preheat oven to 400F and line a baking sheet or an oven-safe baking dish with a sheet of parchment paper; set aside.
  2. If you are using homemade sauce or leftover cranberry sauce, skip to step 3. If using canned sauce, add it to a medium bowl with the sugars (some canned sauces are still quite tart and you will appreciate the optional granulated sugar), orange zest, cinnamon, vanilla, allspice, and stir to combine; set aside. Note – you will not use all of the sauce for this recipe and will have some leftover for another use.
  3. Slice the round of brie horizontally in half to create two equal sized rounds. Place one of the halves (rind side down) on the parchment paper.
  4. Evenly top with about 1/2 cup of the cranberry sauce, leaving a 1/2-inch bare margin around the perimeter.
  5. Top with the other brie half (rind side up) to create a ‘sandwich’.
  6. Evenly top with another 1/2 cup cranberry sauce, leaving a 1/2-inch bare margin around the perimeter. Optionally, if you don’t prefer as much rind on your brie, you can gently remove some or all of the top rind before adding the remaining cranberry mixture but I keep it on.
  7. Optionally, evenly sprinkle with chopped nuts.
  8. Bake for about 7 to 10 minutes, or until fruit is warmed and cheese has softened but hasn’t turned into a gooey mess and collapses. Because all ovens, equipment, ingredients, etc. vary, watch closely and check early because there can be quite a bit of variance in the baking time.
  9. Garnish with rosemary and serve immediately with crackers, bread, crudites, etc.

Notes

  • *My favorite homemade cranberry sauce recipes are Cabernet Cranberry and Blueberry Sauce and Cabernet Cranberry and Currant Sauce.
  • Recipe adated from Black Currant and Walnut-Stuffed Brie.

Nutrition Information

Serving 1 Calories 291kcal (15%) Carbohydrates 44g (15%) Protein 7g (14%) Fat 11g (17%) Saturated Fat 5g (25%) Polyunsaturated Fat 5g Cholesterol 28mg (9%) Sodium 184mg (8%) Fiber 2g (8%) Sugar 35g (70%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 291

% Daily Value*

Serving 1
Calories 291kcal 15%
Carbohydrates 44g 15%
Protein 7g 14%
Fat 11g 17%
Saturated Fat 5g 25%
Polyunsaturated Fat 5g 29%
Cholesterol 28mg 9%
Sodium 184mg 8%
Fiber 2g 8%
Sugar 35g 70%

* Percent Daily Values are based on a 2,000 calorie diet.