Cranberry Baked Brie
Warm baked Brie topped with whole-berry cranberry sauce, toasted pecans and orange zest. A simple holiday appetizer served with crisp crackers.
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10m
8
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Ingredients
- 1/4 cup (28 g) pecan halves, roughly chopped
- 1 whole 8-ounce (227 g) wheel Brie cheese, rind left on; choose vegetarian or microbial rennet if needed
- 1/2 cup (125 g) prepared whole-berry cranberry sauce
- 1/2 teaspoon finely grated orange zest
- 1 teaspoon fresh thyme leaves, divided
- 4 ounces (113 g) plain crackers, for serving
Instructions
- 1
Prepare the oven and dish
Heat the oven to 350°F (175°C) with a rack in the middle. Choose a small ovenproof serving dish that holds the whole Brie wheel with a little space around it. If using glass or ceramic, follow its oven-use instructions and avoid sudden temperature changes. Measure the cranberry sauce, zest and thyme while the oven heats.
- 2
Toast the pecans
Spread the chopped pecans on a small rimmed baking sheet. Bake for about 5 minutes, stirring once, until fragrant and lightly toasted. Watch closely because nuts burn quickly. Transfer them to a small bowl and keep the oven on.
- 3
Bake the Brie
Remove and discard all packaging, including any wooden box or paper, and place the uncut Brie wheel in the ovenproof dish. Leave the edible rind on to help contain the cheese. Bake for 15 to 20 minutes, until the center feels very soft when gently pressed with the back of a spoon. It should yield easily under its rind; if still firm, allow a few extra minutes. Toasting plus baking takes about 25 minutes at the longer end of the range.
- 4
Warm the cranberry topping
During the last few minutes of baking, put the cranberry sauce, orange zest and half the thyme in a small saucepan over low heat. Stir for 2 to 3 minutes until just warm and spoonable, without reducing it to a stiff paste. This step overlaps the cheese baking time.
- 5
Top and serve warm
Set the hot baking dish on a heatproof trivet and let the Brie stand for 5 minutes. Spoon the warm cranberry mixture over the top, then scatter with the toasted pecans and remaining thyme. Serve from the baking dish with the crackers and a cheese spreader, warning guests that the dish is hot. Makes 8 appetizer servings, each about one-eighth of the wheel, topping and crackers. Allow about 40 minutes overall: 10 minutes preparation, 25 minutes cooking and 5 minutes standing; a firmer or larger wheel may take longer.
Chef's Tips
Use a whole small wheel rather than a wedge so the rind contains the softened cheese; no puff pastry is needed. Choose whole-berry sauce rather than a firm slice of jellied cranberry sauce. Prepare the toasted nuts and cranberry topping a day ahead and refrigerate the topping, then bake the cheese just before serving. Contains milk, pecans (tree nuts) and usually wheat in the crackers; check all package labels for other allergens. For a vegetarian version, choose Brie made with vegetarian or microbial rennet. Nutrition is estimated per appetizer serving, one-eighth of all listed ingredients including the crackers; cheese, sauce and cracker brands change the values. Estimated sodium is 290mg per serving. Refrigerate leftovers within 2 hours, or within 1 hour above 90°F, in a covered shallow container at 40°F or below and use within 3 to 4 days. Store crackers separately. Reheat only the portion needed until it reaches 165°F; the cheese may no longer hold a neat wheel shape.
Nutrition Facts
Frequently Asked Questions
Everything you need to know about making this cranberry baked brie
How long does it take to make Cranberry Baked Brie?
The listed total time is 40 minutes. Prep time is 10 minutes and cooking time is 25 minutes. Follow the instructions for any resting or chilling steps.
How many servings does this Cranberry Baked Brie recipe make?
This recipe yields 8 servings.
What is the difficulty level of this Cranberry Baked Brie recipe?
The listed difficulty level is easy.