Baked Brie Cheese with Cranberry Sauce
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Baked brie cheese with cranberry sauce is an easy appetizer to share at Thanksgiving or Christmas, or if you’re having a dinner party and want a cheese-based first course. The cheese melts inside its rind, ready to spread on crackers or sliced baguette. Warm cranberry sauce goes on top, with chopped toasted pecans if you want to add a little crunch.
There’s no pastry to roll out or breadcrumb coating to prepare. You bake the whole round, warm the sauce separately and bring them together just before serving. It’s also a good way to use cranberry sauce left over from a holiday dinner and you only need 2 ingredients to make it, 3 if you’re adding nuts.
Baked Brie Cheese with Cranberry Sauce at a Glance
- Prep: 10 minutes
- Cook: 15 minutes
- Total: 25 minutes
- Servings: 4 appetizer portions
- Main Ingredients: Brie and whole berry cranberry sauce, with optional toasted pecans
- Method: Bake the cheese and warm the sauce separately
- Storage: Refrigerate promptly and use within 3 to 4 days, allowing for the age of any leftover sauce
Why You’ll Love It
- No pastry or breading: The whole cheese round goes straight into the baking dish.
- Use leftover cranberry sauce: Spoon some of your Thanksgiving cranberry sauce over the brie for an appetizer the next day.
- Easy to share: Set out some crackers or bread (or both!) and let everyone help themselves.
Ingredient Notes
- Brie: Choose a whole round with its rind intact.
- Cranberry sauce: Prepared whole berry sauce can be homemade or store-bought.
- Pecans: Chopped toasted pecans are optional. I really like the contrasting crunch they add though.
How to Make Baked Brie with Cranberry Sauce
- Bake the brie: Unwrap the cheese and bake it in a small ovenproof serving dish until the cheese is melted inside its rind.
- Warm the sauce: Heat the cranberry sauce gently while the cheese bakes.
- Serve: Spoon the sauce over the brie and add the optional pecans.
Kitchen Equipment
- Small ovenproof serving dish: Use a dish that holds the brie comfortably and is rated for 350°F (175°C). You don’t need a cover or lid for this recipe.
- Small saucepan: To warm your cranberry sauce over a low heat.
Substitutions and Variations
- Walnuts: Try chopped toasted walnuts in place of the pecans or something different like chopped hazelnuts perhaps. You can also omit the nuts.
- Extra cranberry sauce: Warm a little more and serve it on the side for anyone who wants extra.
What to Serve with Baked Brie
Serve the brie with sturdy crackers or sliced baguette for spreading. I really love tart apple slices, such as Granny Smith, with the cheese too, or you could try grilled pears on the side for another fruity element.
Serve it as an appetizer before dinner or include it on a cheese board with other cheeses and fruit. Let guests help themselves to the brie and cranberry sauce.
Make Ahead and Storage
- Make ahead: Measure the sauce and chop the nuts ahead of time. Keep the sauce and cheese refrigerated and bake the brie just before serving.
- Refrigerate: Refrigerate leftovers within 2 hours, or within 1 hour if the temperature is above 90°F (32°C). Cover and use within 3 to 4 days. If you used leftover cranberry sauce, count from when that sauce was first prepared.
- Reheat: Reheat in an ovenproof dish until the leftovers reach 165°F (74°C), checked with a food thermometer.
- Freeze: I don’t recommend freezing this because it spoils the brie’s texture.
Baked Brie FAQs
Yes. Brie’s white rind is edible, so you can eat it with the melted cheese.
A whole round works best for this recipe because its rind encases the melty cheese. A wedge has exposed cut sides, so the cheese will spread in the dish as it melts instead of being contained.
Yes. Break it up with a spoon and warm it gently in the saucepan before spooning it over the brie. I prefer to use whole berry sauce because it gives the topping more texture.
Yes, but the 10-to-15-minute baking time applies to an 8-ounce (227g) round. A larger wheel may need longer. Check that the center feels soft when gently pressed before serving.
Baked Brie Cheese with Cranberry Sauce
Ingredients
- 1 whole 8-ounce (227g) brie round, chilled
- ⅓ cup (80ml) prepared whole berry cranberry sauce
- 2 tablespoons chopped toasted pecans (optional)
- Crackers or sliced baguette, to serve
Equipment
- Small ovenproof serving dish
- Small saucepan
- Measuring cup
- Tablespoon measure
- Spoon
- Knife and cutting board, if chopping the optional pecans or slicing a baguette
- Oven mitts
- Spreading knife
- Food thermometer, for reheating leftovers
Method
- Preheat the oven to 350°F (175°C). Remove all packaging from the brie and place the whole round in a small ovenproof serving dish. Leave the rind intact.
- Bake uncovered for 10 to 15 minutes, checking after 10 minutes. The center should feel soft when gently pressed. Remove it before the wheel collapses.
- While the brie bakes, warm the cranberry sauce in a small saucepan over low heat, stirring occasionally.
- Spoon the warm sauce over the baked brie and scatter over the toasted pecans, if using. Serve immediately with crackers or sliced baguette.
Notes
- Use chopped toasted walnuts in place of the pecans if you prefer.
- Bake the cheese just before serving; the melted cheese firms up as it cools.
- Refrigerate leftovers promptly and use within 3 to 4 days, counting from the original preparation date of any leftover cranberry sauce.
An Easy Holiday Appetizer
Baked brie with cranberry sauce is a festive way to start a holiday dinner. Whether you choose pecans or leave off the nuts, the melted cheese and warm sauce are ready to share straight from the baking dish.
More Cheese Appetizers
My Camembert baked in its box has garlic, white wine and thyme. You might also enjoy my crispy baked Camembert with cranberry orange sauce or my cheese fondue.
