Cranberry Baked Brie
This elegant recipe transforms a wheel of Brie or Camembert into a warm, gooey appetizer. A vibrant honey-cranberry sauce, infused with orange and thyme, is simmered and then spooned over the cheese. Baked until perfectly molten, it's finished with roasted almonds and served with crackers or baguette, ideal for entertaining.
Equipment
- 1 Small Saucepan
- 1 Small Whisk
- 1 Oven-Safe Baking Dish Or a parchment-lined baking sheet
- 1 Paring Knife
- 1 Cutting Board
Ingredients
Main
- 0.25 c. honey
- 0.25 c. fresh or frozen cranberries
- 0.25 tsp. cracked black pepper
- 2 2- inch strips orange peel plus orange zest for serving
- 2 sprigs fresh thyme plus more for serving
- 1 8- oz. wheel Brie or Camembert
- 2 to 3 tbsp. deeply roasted almonds roughly chopped
- None Crackers and sliced baguette for serving
Instructions
- Preheat your oven to 350°F (175°C) to ensure even baking.
- In a small saucepan, combine honey, fresh or frozen cranberries, cracked black pepper, 2-inch strips of orange peel, and 2 sprigs of fresh thyme.
- Gently simmer the mixture over medium-low heat for 5-7 minutes, stirring occasionally, until the cranberries soften and the sauce thickens slightly.
- Remove the orange peel strips and thyme sprigs from the cranberry mixture and set aside.
- Place the wheel of Brie or Camembert in a small oven-safe baking dish or on a parchment-lined baking sheet.
- Evenly spoon the warm cranberry-honey mixture over the top of the Brie.
- Bake for 10-15 minutes, or until the cheese is very soft and gooey when gently pressed, but still holds its shape within the rind.
- While the Brie bakes, roughly chop the deeply roasted almonds.
- Carefully remove the baked Brie from the oven.
- Garnish immediately with the chopped roasted almonds, fresh orange zest, and additional fresh thyme sprigs for serving. Serve warm with crackers and sliced baguette.
Notes
For optimal flavor, use high-quality Brie or Camembert. When preparing the cranberry mixture, gently simmer to meld flavors without reducing too much; the orange peel and thyme infuse beautifully. Avoid overbaking the cheese; it should be softened and gooey, not fully liquid, which can happen if the rind breaks prematurely. Pre-scoring the top rind of the Brie can help it melt more evenly and allow the topping to seep in. Serve immediately from the oven to ensure peak meltiness, garnished with fresh orange zest, thyme, and the deeply roasted almonds for textural contrast.