Cranberry Baked Brie
User Reviews
4.5
Cranberry Baked Brie
Description
This Cranberry Baked Brie recipe begins by preparing a cranberry sauce, either homemade or enhanced canned sauce mixed with brown sugar, sugar to taste, orange zest, cinnamon, ground allspice, and vanilla extract. The round Brie wheel is sliced horizontally into two halves. One half is placed rind side down, spread with cranberry sauce leaving margins around the edges, and topped with the second half rind side up to form a sandwich. Additional cranberry sauce is spread over the top half.
Optionally, chopped pecans or walnuts can be sprinkled on top, with fresh rosemary sprigs added for garnish. The assembled Brie is baked at 400°F on parchment paper until warmed through, allowing the cheese to become creamy inside while the cranberry sauce flavors infuse and slightly thicken. The combination offers a balance of rich, buttery cheese with tart, spiced fruit and crunchy nut accents.
It serves as a festive appetizer or party dish paired well with crackers or bread, highlighting seasonal flavors especially around holidays. Keeping the Brie cold before slicing facilitates a clean cut and assembly, and leftover cranberry sauce can be saved for other uses.
Ingredients
- cranberry sauce homemade, about 1 cup
- Brie cheese cold, one 8-ounce round wheel
- pecans optional, about 1/4 cup chopped, or walnuts
- rosemary for garnishing, fresh sprigs
If using store-bought sauce:
- cranberry sauce one 14-ounce can
- 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
- Preheat oven to 400F and line a baking sheet or an oven-safe baking dish with a sheet of parchment paper; set aside.
- 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.
- 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.
- Evenly top with about 1/2 cup of the cranberry sauce, leaving a 1/2-inch bare margin around the perimeter.
- Top with the other brie half (rind side up) to create a ‘sandwich’.
- 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.
- Optionally, evenly sprinkle with chopped nuts.
- 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.
- Garnish with rosemary and serve immediately with crackers, bread, crudites, etc.
Notes
- Homemade cranberry sauces like Cabernet Cranberry with Blueberry or Currant work well for this recipe.
- Adapting the cranberry sauce with spices and extracts enhances the flavor balance between sweet and tart.
- The Brie should be cold and sliced carefully to create two even halves for assembly.
- Leftover cranberry sauce from the recipe can be used for other dishes or as a condiment.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 291 kcal
% 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.
User Reviews
Overall Rating
4.5
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