Baked Brie with Fresh Cranberries

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Baked brie is an impressive, yet easy holiday appetizer! This recipe tops the baked brie with a fresh cranberry balsamic compote that keeps you coming back for bite after bite!

Everyone has that one food that they imagine they could never give up, and mine is cheese. I love cheese, real cheese, and full fat creamy delicious cheese is one of my favorite guilty food pleasures. If I absolutely had to choose, I’d give up chocolate before cheese, in a heartbeat. I love cheese. And when it’s warm and melty and topped with a tangy fresh cranberry balsamic compote, I might not even share if you aren’t immediate family. They didn’t think I should share either.

I think I first tried brie cheese when I was young because either I read about it in a book and asked my mother to buy it, or she liked it and bought it, or I tried it somewhere else… I’m not really sure. I just know I’ve always been drawn to it. It’s a delicious melting cheese for sandwiches, a great ingredient for an easy appetizer, almost a must on a cheese board, and STILL amazing enough to be baked and served on its own. It’s like the ultimate renaissance cheese.

Baked brie is an impressive, yet easy holiday appetizer! This recipe tops the baked brie with a fresh cranberry balsamic compote that keeps you coming back for bite after bite!

Currently, this is my favorite way to make baked brie. I’m on a bit of a fresh cranberry kick this year and my favorite way to top baked brie, if topping at all, is with a little acid, a little brightness to balance out the creaminess of the brie. That way, with each bite of cracker or baguette, I get a little starch, a little creaminess, a bit of sour, and a hint of acidity, and sweetness that actually brings out the flavors of the cheese. And in case you’re wondering what a compote is, it’s simply fruit cooked in a bit of syrup. 😉

If you have a small round oven-safe pot or cheese baker, I’d recommend using that to bake your brie. I don’t, and so the brie didn’t quite hold its shape (naturally) and that made transferring it to my final serving plate a little tricky. If you’re particular about presentation, like me, you’ll look for a small round baker if you don’t have one already.

Baked brie is an impressive, yet easy holiday appetizer! This recipe tops the baked brie with a fresh cranberry balsamic compote that keeps you coming back for bite after bite!

You can make up the fresh cranberry balsamic compote on the stove top up to three days in advance and store in the refrigerator until you plan to bake your brie. You won’t use all of the sauce on the brie, which is great because the compote is delicious on its own and makes a great compliment to the main meal. I would serve the brie as an appetizer before the Thanksgiving or Christmas dinner and then set the remaining balsamic cranberry sauce out alongside your classic cranberry sauce.

If you have a crowd of cheese-lovers, you may want to bake two… our little family devoured over half of this brie in a single sitting. Enjoy!

Baked Brie with Fresh Cranberries
 
Prep time
Cook time
Total time
 
Baked brie is a classic appetizer for the holidays, and this version with a fresh cranberry balsamic sauce is our current family favorite!
Author:
Recipe type: Appetizer
Serves: 6 servings
Ingredients
Fresh Cranberry Balsamic Compote
  • 2 cups fresh whole cranberries, washed
  • ½ c water
  • ¾ c granulated sugar
  • ⅓ c good quality balsamic vinegar
  • 1 round of brie (mine was about 14 ounces)
  • 1 tbsp olive oil
  • crackers or sliced and toasted baguette bread for serving
Instructions
  1. Make the cranberry compote by simmering the fresh cranberries, water, and sugar in a small pot over medium heat. Allow to simmer 10 minutes, stirring occasionally, until the cranberries pop and the sugar has dissolved.
  2. Add the balsamic vinegar and simmer an additional 5 minutes, stirring frequently. Remove from the heat and transfer to another container. Use immediately or store in the refrigerator until ready to use.
  3. Preheat your oven to 350 F and line a baking sheet with parchment paper or brush the inside of your small round baker with oil.
  4. Using a sharp knife, cut just the very top rind of the wheel of cheese. Place the wheel cut side up on your baking sheet. Top with about ⅓-1/2 cup of the cranberry balsamic sauce and bake 12-15 minutes until brie is soft and melted.
  5. Serve immediately with crackers or a sliced baguette and additional cranberry balsamic sauce if desired.

 

Baked brie is an impressive, yet easy holiday appetizer! This recipe tops the baked brie with a fresh cranberry balsamic compote that keeps you coming back for bite after bite!

The Evolution of Mom
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30 Comments on Baked Brie with Fresh Cranberries

  1. Kathy
    November 26, 2016 at 2:48 pm (5 months ago)

    Can I use can cranberries instead?

    Reply
    • Mary (The Goodie Godmother)
      November 27, 2016 at 11:34 pm (5 months ago)

      Do you mean dried cranberries? The result wouldn’t be the same since the dried are sweet compared to the fresh, but there’s another comment on the thread where I addressed the same question and provided a few alternatives. 🙂 The reader replied (I believe) letting me know what she used and how it turned out. Hope that helps!

      Reply
  2. Hannah
    August 18, 2016 at 8:59 pm (8 months ago)

    I can’t find fresh cranberries anywhere. No grocery store has them this time of year. Could I use dried cranberries?

    Reply
    • Mary (The Goodie Godmother)
      August 19, 2016 at 4:02 pm (8 months ago)

      Dried cranberries are often sweetened, but if you find unsweetened, I’d use 1 1/2 cups since they’re more concentrated and cut back to 1/2 cup of sugar. Fresh blackberries may also work too for a more “summer” twist, but I’d cut back on the sugar as well.

      Reply
      • hannah
        August 21, 2016 at 10:41 pm (8 months ago)

        Thanks for the reply! I actually ended up using frozen cherries combined with the dried cranberries. It was DELICIOUS!

        Reply
  3. Sue
    November 24, 2015 at 4:36 pm (1 year ago)

    Hi I have leftover cranberry sauce that I made for Thanksgiving, can I freeze the leftover?

    Reply
    • The Godmother
      December 11, 2015 at 2:35 pm (1 year ago)

      I apologize for the late reply! For future reference, you can freeze cranberry sauce. 🙂

      Reply
  4. sue deaver
    November 24, 2015 at 11:33 am (1 year ago)

    directions, not clear, cut top of brie rind, but does that mean, vent it, cut it off completely and discard, finish the directions for first-timers or anybody to make it a successful recipe.

    Reply
    • The Godmother
      November 24, 2015 at 12:49 pm (1 year ago)

      Hello my dear, thank you so much for stopping by! “Cut the top of the brie rind” means to cut the top rind off the cheese completely. Some prefer to score the top, and I feel that to an extent, this is personal preference. I feel that removing the top completely allows the flavors to better blend and makes for easier dipping/spreading. I hope you enjoy the recipe! Happy Thanksgiving!

      Reply
  5. Hillary
    November 18, 2015 at 8:31 pm (1 year ago)

    cheese forever; this looks so delish!! i’ll have to make for my next book club meeting. 😉

    Reply
  6. Whitney @ That Square Plate
    November 16, 2015 at 10:26 pm (1 year ago)

    I got all of the ingredients for this yesterday after seeing your recipe! I think I’m going to make it tomorrow — it looks SO delicious, I love Brie with sweet berries & crackers. OMG. Can’t wait 🙂

    Reply
  7. Brian Jones
    November 14, 2015 at 6:35 am (1 year ago)

    Ooooo, cheese like this whether baked or fried is my ultimate treat, I love it… Great use of cranberries too!

    Reply
    • The Godmother
      November 22, 2015 at 10:27 pm (1 year ago)

      Thanks! I’m a big fan of cheese too… probably the one main reason I didn’t last more than a few months as a vegan. haha

      Reply
  8. Whitney
    November 12, 2015 at 3:26 pm (1 year ago)

    I looooove baked brie. Throw any type of jam on it and I am good to go. I could eat the whole thing.

    Reply
  9. Byron Thomas
    November 11, 2015 at 7:38 am (1 year ago)

    OMG – I love brie! I’ve never tried it with cranberry though, and to be honest, I’m not a big cranberry fan. What other compote would you recommend?

    Reply
    • The Godmother
      December 18, 2015 at 8:38 pm (1 year ago)

      I can’t believe I missed replying to this comment! Something also a bit tart… persimmon maybe? I’m trying to think of something seasonal and drawing a blank.

      Reply
      • Mac
        January 5, 2016 at 10:23 pm (1 year ago)

        English marmalade works beautifully.

        Reply
  10. Jennifer
    November 10, 2015 at 10:16 am (1 year ago)

    This looks absolutely PERFECT for Thanksgiving! Or really any day for that matter!

    Reply
  11. Meaghan | Cook. Craft. Love.
    November 6, 2015 at 2:53 pm (1 year ago)

    I absolutely love baked Brie but always pair mine with raspberry. Thanks for the new flavor option!

    Reply
  12. Wendi
    November 1, 2015 at 5:57 pm (1 year ago)

    Oh WOW!! This looks Delish! I LOVE cheese too! My husband read somewhere that cheese is addictive as some drugs – I have to say – I agree. 🙂 I couldn’t give it up either!

    Reply
    • The Godmother
      November 2, 2015 at 11:11 am (1 year ago)

      Quite possibly, but it’s much better for you. 😉

      Reply
  13. Whitney @ That Square Plate
    October 29, 2015 at 12:28 am (1 year ago)

    I’m obsessed with baked Brie and crackers! I’ve never had it with cranberry though. This looks like heaven!

    Reply
    • The Godmother
      October 29, 2015 at 9:04 pm (1 year ago)

      Thanks! The three human members of the household ate like half of this in one sitting, so I’d say it was a bit of a hit. 😉

      Reply
    • The Godmother
      October 29, 2015 at 9:04 pm (1 year ago)

      Thanks! Who doesn’t love good cheese? 😉

      Reply

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