Cranberry Baked Brie

Cranberry Baked Brie – EASY, 15-minute appetizer that’s filled AND topped with richly spiced orange-scented cranberry sauce!! Perfect for holiday entertaining! Salty, tart-yet-sweet, and IRRESISTIBLE!!

Cranberry Baked Brie - EASY, 15-minute appetizer that's filled AND topped with richly spiced orange-scented cranberry sauce!! Perfect for holiday entertaining! Salty, tart-yet-sweet, and IRRESISTIBLE!!

I love baked brie so much that I try not to make it very often because there’s no stopping once I start.

A friend recently messaged me asking for my recipe for Black Currant and Walnut Stuffed Baked Brie which is a copycat recipe for baked brie that we both adore from a local San Diego restaurant.

That got me thinking that it’s been a year since my last baked brie recipe and some gooey, cheesy goodness was long overdue.

Cranberry Baked Brie - EASY, 15-minute appetizer that's filled AND topped with richly spiced orange-scented cranberry sauce!! Perfect for holiday entertaining! Salty, tart-yet-sweet, and IRRESISTIBLE!!

MY OTHER RECIPES

This easy, 15-minute appetizer that’s filled and topped with richly spiced and orange-scented cranberry sauce is perfect for holiday entertaining.

Whether you make it as a Thanksgiving side or as an appetizer for Christmas or New Year’s Eve parties, it will be ooh’ed and ahh’ed over and devoured. Salty, tart-yet-sweet, and of course melted cheese is irresistible.

If you have homemade cranberry sauce like Cabernet Cranberry and Blueberry Sauce on hand, go with that. Or make this as a way to use up your leftover cranberry sauce. Winning at leftovers by way of cheese is always a great idea.

If you don’t have homemade cranberry sauce on hand and don’t want to make either of my 30-minute versions, no biggie. Doctor up a can of store bought by adding orange zest, cinnamon, allspice, and vanilla extract. A splash of spiced rum rather than vanilla is nice too.

Cranberry Baked Brie - EASY, 15-minute appetizer that's filled AND topped with richly spiced orange-scented cranberry sauce!! Perfect for holiday entertaining! Salty, tart-yet-sweet, and IRRESISTIBLE!!

Slice a round of brie in half (this is easiest when the brie is cold), top with cranberry sauce, add the other brie half, top with more cranberry sauce, and bake.

I have baked this on parchment paper that’s on a baking sheet and then transferred the parchment to a serving dish and cut off the excess parchment, as shown in the photos. And I have used an oven-safe baking dish lined with parchment for easier cleanup and served out of the baking dish. Do whatever is easiest.

Both are fine but because all ovens, the baking method chosen, and the ingredients vary, the baking time will vary so check early and often. Look for cheese that’s starting to melt but pull it from the oven before it turns into a total oozing hot mess and collapses.

Cranberry Baked Brie - EASY, 15-minute appetizer that's filled AND topped with richly spiced orange-scented cranberry sauce!! Perfect for holiday entertaining! Salty, tart-yet-sweet, and IRRESISTIBLE!!

Cranberry Baked Brie

Cranberry Baked Brie – EASY, 15-minute appetizer that’s filled AND topped with richly spiced orange-scented cranberry sauce!! Perfect for holiday entertaining! Salty, tart-yet-sweet, and IRRESISTIBLE!!

Ingredients:

  • about 1 cup Cabernet Cranberry and Blueberry Sauce or your favorite homemade cranberry sauce recipe OR 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)
  • 1/2 teaspoon ground allspice
  • one 8-ounce round wheel brie, cold
  • about 1/4 cup chopped pecans or walnuts, optional
  • fresh rosemary sprigs, for garnishing

Directions:

  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, 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, and 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.
  8. Garnish with rosemary and serve immediately with crackers, bread, crudites, etc.

Adapted from Black Currant and Walnut Stuffed Baked Brie

Only Eats

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5 comments on “Cranberry Baked Brie”

  1. Gooey, melty brie is my favorite soft cheese and I especially love it with any kind of jam or fruity topping. Your cranberry-blueberry sauce is the best I’ve ever made and sounds awesome with it. I would have to serve it to guests or take it somewhere because Jon and I would devour this in no time!

    • I seriously could have eaten this whole thing myself. No problem. But I quickly brought it over to a neighbor with a big family :) This was SOOooo good and brie is my fave melty soft cheese too and with the cran-blueberry sauce if you already have some on hand, make this!

  2. GIMME ALL THE MELTY BRIE. I mean, come on. Does it really get any better than this? I think not.

    • I’ll fight you for ALL the melty brie! It’s seriously the best! My weakness :)

    • Most American’s will never eat true Brie. The Brie in France is an unpasteurized product. The French laws prevent real Brie from being exported to the United States. If you slice into it, it already oozes. It does not need to be “baked” to get that ooziness. The Brie imported “from France” is a pasteurized knock-off.

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