Go Back
Baked Brie with Cranberries

Baked Brie with Cranberries

Course Appetizer
Servings 12 servings


  • oven-proof serving dish
  • sauté pan


  • 8 oz brie, made from pasteurized milk
  • 12 oz frozen cranberries
  • 1 cup granulated sugar
  • 1 strip lemon peel (approximately 1” x 3”)
  • 1/4 cup water
  • kosher salt/pepper
  • 1/4 cup pecans, chopped (optional)


  • Wash hands with soap and water.
  • Preheat oven to 425ºF.
  • Peel the top of the rind off of the brie. Discard. Place brie into desired oven-proof serving dish. Hollow out a small, ¼-cup-sized hole in the top of the cheese. Set aside.
  • Rub the whole lemon under cold running water before cutting the peel for the recipe.
  • Into a sauté pan add: cranberries, sugar, lemon peel and water. Cook over low heat for approximately10 minutes until sugar is dissolved and cranberries have softened. Stir as necessary.
  • Increase heat to medium and continue cooking for 10-15 minutes OR until cranberries burst. Season with salt and pepper to taste. Discard lemon peel.
  • Place ¼ cup of prepared cranberry sauce into hollowed portion of brie and pour the rest of the sauce over the brie.
  • Bake for approximately 10-12 minutes until cranberries are bubbling and cheese is beginning to lose shape and soften.
  • Top with optional nuts if desired.


This recipe was developed using the Safe Recipe Style Guide at SafeRecipeGuide.org