Baked Brie with Cranberry Sauce

This is a simple but elegant appetizer that will please just about anyone on Thanksgiving (or at any point in the holiday season). The combination of tart cranberry sauce and creamy Brie cheese is irresistible! You can prepare it in advance and just pop it in the oven. We used our Cranberry Orange Sauce which is super easy and so delicious! This recipe also works with Camembert cheese.

We loved eating this with sliced apples. The sweetness from the apples is a lovely combination with the baked Brie. When you’re limited on time, this quick and easy appetizer can be put together in no time.

How to make Baked Brie With Cranberry Sauce

Ingredients

• 1 – full round Brie cheese
• 1/2 cup whole berry cranberry sauce
• 1/4 cup roughly chopped pecans (you can also swap out and use walnuts)

Directions:

1. Allow your Brie to come to room temperature before baking. If your Brie is still cold this recipe will still work, you may just have to add a few minutes of baking time.
2. Preheat oven to 400 degrees F.
3. Place Brie in a small round casserole dish as close to the size of the cheese as possible.
4. Top with cranberry sauce.
5. Then top with the pecans.
6. Cover casserole dish tightly with foil.
7. Bake approximately 10 minutes. Brie should be fully melted.
8. Serve warm with a selection of sliced French bread, crackers, pears, or apples.

Tips:

• Line the casserole dish with parchment paper so that you can lift the baked brie out of the dish once it is done and place it on your serving platter. It is super hard to remove the brie without the parchment paper. When the brie is baked, it is filled with liquid-y melted cheese and you want to avoid poking it and moving it around too much. Once the rind on the brie cheese is cut open, it gets pretty messy.
• If cheese hardens before it’s time to serve, you can also microwave it for 15-20 seconds to melt the cheese.

Cranberry sauce option

Store-bought cranberry sauce: If you don’t have homemade cranberry sauce on hand and don’t have time to make it, no problem. You can modify a can of store-bought cranberry sauce by adding orange zest, cinnamon, allspice, and vanilla extract. A splash of spiced rum rather than vanilla is nice too.

Ingredients

• 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