Baked Brie with Cranberry Sauce
6 servings · 10 min prep · 15 min cook
| ⅓ cup whole berry cranberry sauce, such as our Spiced Cranberry Sauce | ||||
| 2 tablespoon packed light or dark brown sugar | ||||
| 1 teaspoon vanilla extract | ||||
| 1 teaspoon finely grated orange zest (from 1/2 medium orange) | ||||
| ⅛ teaspoon ground nutmeg | ||||
| 1 (8-ounce) cold brie cheese round | ||||
| 2 tablespoon coarsely chopped nuts, such as pistachios, almonds, walnuts, or pecans | ||||
| 2 sprig fresh rosemary, divided (optional) | ||||
| Assorted store-bought or homemade crackers, or crostini, for serving | ||||
Steps in full
- Heat the oven to 350°F. Meanwhile, stir 1/3 cup whole berry cranberry sauce, 2 tablespoons packed brown sugar, 1 teaspoon vanilla extract, 1 teaspoon finely grated orange zest, and 1/8 teaspoon ground nutmeg together in a small bowl.
- Place 1 (8-ounce) cold brie cheese round in a small baking dish or pie plate if you plan to serve it out of the dish. If you’d like to transfer the cheese to a serving dish or platter after it’s baked, line it with parchment paper first.
- Spoon the cranberry mixture over the top. Sprinkle with 2 tablespoons coarsely chopped nuts. Top with 1 of the fresh rosemary sprigs if desired.
- Bake until the cheese feels soft when gently poked, 8 to 15 minutes. Do not bake until oozing, completely melted, or collapsed.
- If desired, lift the parchment paper and use a spatula to carefully slide the cheese onto a serving dish. Discard the rosemary sprig and replace it with a fresh rosemary sprig if desired. Serve immediately with assorted crackers.
