Ingredients
Scale
- 1 (8-ounce) wheel of high-quality Brie cheese
- 1 ½ cups fresh or frozen cranberries
- 1/3 cup brown sugar (packed)
- ¼ cup fresh orange juice
- 1 teaspoon orange zest
- ½ teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- ¼ cup chopped pecans or walnuts (optional)
- Fresh rosemary sprigs for garnish
- Crackers, baguette slices, or apple wedges for serving
Instructions
- Preheat your oven to 350°F (175°C). Place the Brie wheel in a small oven-safe ceramic baking dish or on a parchment-lined baking sheet. Using a sharp knife, gently score the top rind of the Brie in a crosshatch pattern, being careful not to cut all the way through the sides. This allows the heat to penetrate the center and helps the compote seep into the cheese later. Set the cheese aside while you prepare the topping.
- In a small saucepan over medium heat, combine the cranberries, brown sugar, orange juice, orange zest, cinnamon, and cloves. Simmer the mixture for about 8 to 10 minutes, stirring occasionally. You will hear the cranberries begin to pop as they break down into a thick, glossy sauce. Once the sauce has thickened, remove it from the heat and stir in the chopped nuts if you are using them. While the sauce cools slightly, place the Brie in the oven and bake for 12 to 15 minutes, or until the cheese feels very soft and begins to bulge slightly at the sides.
- Remove the warm Brie from the oven. If you baked it on a parchment sheet, carefully transfer it to a serving platter. Immediately spoon the warm spiced cranberry compote over the top of the cheese, letting some of the sauce drizzle down the sides. Garnish with a few fresh rosemary sprigs for a pop of color and a woody aroma. Serve immediately while the cheese is molten and gooey, surrounded by your favorite crackers or toasted bread.
- Cook Time: 25 minutes