Baked Brie with Cranberry
A wheel of brie baked until it slumps under its own weight, served with a quick cranberry compote and torn baguette for scooping straight out of the middle.
- Course
- Appetizers
- Cuisine
- American
- Prep Time
- 20 min
- Cook Time
- 30 min
- Total Time
- 50 min
The Story Behind This Recipe
The first time I made baked brie with cranberry I was cooking for people who had already eaten, so nobody was watching too closely. That is usually when a recipe gets good — no pressure, just curiosity and whatever was on the counter.
About 30 min start to finish is what earned it a permanent spot. That is short enough for a weeknight and generous enough to feel like real cooking.
The one thing I would tell you: taste it before it leaves the pan. Salt and a squeeze of something acidic at the end are what separate fine from very good.
Variation Ideas
- Turn it into a platter with crackers, olives and something crunchy.
- Scale it down into individual portions for easier grazing.
- Swap the herbs for whatever is looking best that week.
Ingredient Substitutions
- Brie
- Camembert, which is a touch earthier but melts the same
- Maple syrup
- Honey, or brown sugar dissolved in a splash of water
- Fresh herbs
- A third as much dried, crushed between your palms first
- Nuts
- Toasted pepitas or sunflower seeds for a nut-free version
Frequently Asked Questions
How long will this last?
Refrigerate in an airtight container for up to 3 days, or freeze for up to 3 months.
What is the best way to reheat it?
Warm it gently — covered at 300°F or over low heat on the stove with a splash of liquid — until just heated through. Fast, high heat is what dries leftovers out.
Can I make it ahead?
Yes. Prep and refrigerate the components up to a day ahead, then combine and finish just before serving so nothing loses its texture.
It tastes flat — what should I do?
Salt and acid, in that order. A pinch more salt then a squeeze of lemon or splash of vinegar will usually sharpen everything back into focus.
Tools For This Recipe
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What to Serve With Baked Brie with Cranberry
Recipe Card
Baked Brie with Cranberry
By Marguerite Hale
- Course
- Appetizers
- Cuisine
- American
- Prep Time
- 20 min
- Cook Time
- 30 min
- Total Time
- 50 min
Ingredients
- 1 8-oz wheel of brie
- 1 1/2 cups fresh or frozen cranberries
- 1/3 cup maple syrup
- 1 strip orange zest
- 1 sprig fresh rosemary
- 2 tbsp chopped toasted walnuts
- 1 baguette, sliced
- Pinch of kosher salt
Instructions
- 1
Simmer the cranberries with the maple syrup, orange zest, and a pinch of salt until they burst and thicken, about ten minutes.
- 2
Pull the compote off the heat, drop in the rosemary sprig, and let it steep while the cheese bakes.
- 3
Set the brie on a small parchment-lined pan, score the top rind in a shallow crosshatch, and bake at 350F for twelve minutes.
- 4
Check that the center gives easily when pressed, then slide it onto a serving board while it is still hot.
- 5
Remove the rosemary, spoon the warm compote over the cheese, scatter the walnuts, and serve with sliced baguette.
Nutrition
Estimated per serving (6 servings per recipe).
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