Here’s a good one for a holiday party or a special wintery meal. For me, warm, gooey brie is up there on my list of favorite things, especially in the cooler months. Alex had the idea of roasting up some cranberries, combining them with orange and honey, and pouring them over warm brie. A lovely idea, and it came out marvelously. We sprinkled a few crushed pistachios on the top, since we’ve been on a bit of a pistachio kick lately.
We’ve had a relaxing weekend with some spontaneous gatherings with friends. In this overscheduled age, it’s refreshing to text a friend and within a few hours be making dinner together, or laughing over cards and drinks. We’ve been trying to keep our calendars a little freer to allow for this organic type of gathering, though with the holidays coming we only have a few days before the schedule is full again.
We have a few giveaways this week to share with you, and a lovely recipe for a wintery holiday dinner. Cheers, and here’s to enjoying spontaneous moments!
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Baked Brie with Roasted Cranberry Sauce
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Yield: 8
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Pin RecipeIngredients
- 1 brie wheel (12 ounces)
- 2 cups cranberries (fresh or thawed frozen)
- 1 orange
- 1 tablespoon olive oil
- 1/4 cup + 1 tablespoon honey, divided
- ½ teaspoon vanilla extract
- 1 teaspoon kosher salt
- 1/4 cup crushed pistachios for garnish (optional)
- Baguette or crackers for serving
Instructions
- Heat oven to 425°F.
- Zest and juice the orange.
- In a bowl, combine 2 cups cranberries, orange zest, 1 tablespoon olive oil, 1 tablespoon honey, ½ teaspoon vanilla extract, and 1 teaspoon kosher salt. Place cranberries on a parchment paper-lined baking sheet, and roast 12-15 minutes until tender.
- Return the cranberry mixture to a bowl and stir in the reserved orange juice and ¼ cup honey. Let sit for 30 minutes or more before serving.
- When ready to serve, preheat the oven to 375°F. Bake the brie for 15 minutes until soft and warm. Spread the cranberry mixture over the brie. If desired, add chopped pistachios for garnish. Serve with crackers or bread slices.
About the Authors
Sonja Overhiser
Cookbook Author and writer
Sonja Overhiser is author and recipe developer of Pretty Simple Cooking, named one of the “best vegetarian cookbooks” by Epicurious, and a recipe developer and healthy & sustainable food advocate behind the award-nominated food blog A Couple Cooks.
8 Comments
Hilary Baker
December 8, 2013 at 6:03 pmI love that this baked Brie isn’t wrapped in pastry, saves a few calories for dessert or cocktails!
Tiffany
December 8, 2013 at 6:27 pmMy oh my. This is on my Christmas menu for SURE!
Tieghan
December 8, 2013 at 10:10 pmThis is my kind of meal and I too am loving pistachios lately, so this is a no brainer for me! :)
Jess
December 8, 2013 at 11:26 pmYou’re so right – there’s something so wonderfully luxurious about a spontaneous gathering, especially this time of year. Baked brie is always a hit, but those toppings are inspired! Love this!
Skye
December 9, 2013 at 4:33 amWhat a lovely way of doing baked brie. So simple but so gorgeous looking. And love the added pistachios. Gorgeous.
Shanna
December 9, 2013 at 10:34 amI love the way you guys pursue community with other people. It inspires me.
Amy Alt
December 9, 2013 at 4:39 pmI have only ever baked camembert before – will definitely be shoving a brie in the oven over christmas now though. This looks so dramatic and what a great simple way to end a Christmas dinner party
dishing up the dirt
December 9, 2013 at 5:34 pmI love a good baked brie recipe this time of year. The combination of the roasted cranberries, honey and orange takes this to a whole new level! yum!