Cranberry Baked Brie Recipe
Scoring and briefly baking the brie softens the interior into a gooey, spreadable texture without the wheel collapsing, while the sweet-tart cranberry sauce and toasted pecans cut through the richness of the cheese. It comes together with five minutes of hands-on work, which matters on a day when the oven is already busy with the turkey.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Servings
- 8
Ingredients
- 8 oz brie cheese, whole wheel
- 1/2 cup whole berry cranberry sauce
- 1/4 cup pecans, chopped
- 2 tbsp honey
- 1 sprig fresh rosemary, for garnish
- 12 slices baguette, sliced
Nutrition per serving
- Calories
- 281
- Protein
- 11g
- Carbs
- 34g
- Fat
- 12g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
Need different units or a different yield? Try our Conversion Calculator →
Instructions
- 1Preheat the oven to 350°F (175°C). Unwrap the brie and set it in a small oven-safe baking dish or pie plate just big enough to hold it.
- 2Using a paring knife, score a crosshatch pattern across the top of the brie, cutting through the top rind but not all the way to the bottom. This gives the toppings somewhere to melt into once the cheese softens.
- 3Bake for 12-15 minutes, until the cheese feels soft and yielding when pressed at the center and the scored top just starts to bulge, but hasn't split open or fully collapsed.
- 4While the brie bakes, toast the chopped pecans in a dry skillet over medium heat for 3-4 minutes, stirring often, until fragrant and a shade darker.
- 5Remove the brie from the oven and immediately spoon the cranberry sauce over the top, followed by the toasted pecans and a drizzle of honey.
- 6Garnish with a sprig of fresh rosemary and serve warm, right away, with baguette slices and crackers for scooping.
Tips & variations
- Swap the cranberry sauce for fig jam or hot pepper jelly for a different sweet-savory balance, both hold up the same way once spooned onto warm cheese.
- Let the brie sit at room temperature for 15-20 minutes before it goes into the oven so the center warms through evenly instead of staying cold while the outside softens.
- For a crowd, double the recipe and bake two smaller wheels rather than one large one; a single oversized wheel tends to split before the center fully softens.
- Stir a small pinch of orange zest into the cranberry sauce before spooning it on for a brighter, more Thanksgiving-forward flavor.
Storage & reheating
Baked brie is best served the same day it's made, since the texture doesn't return to the same gooey state once fully cooled. Leftovers can be covered and refrigerated for up to 2 days; reheat in a 300°F (150°C) oven, covered loosely with foil, for about 10 minutes, until softened again.
Tips from the Tulo kitchen
- A cold brie wheel straight from the fridge takes longer to soften evenly and is more likely to stay firm in the center while the edges overcook, so don't skip the resting time.
- If the rind splits during baking, don't worry, just spoon the toppings over the crack; the cheese underneath is still soft and spreadable.
FAQ
Can I assemble the baked brie ahead of time?
Score the brie and prep the cranberry topping and toasted pecans up to a day ahead and refrigerate separately, but bake it right before serving so it's warm and soft.
Do I need to remove the rind before baking?
No, the rind is edible and holds the wheel together as it bakes. Just score the top surface so the toppings can melt in; leave the rind itself intact.
What size brie wheel works best?
An 8-ounce wheel is the standard size sold at most grocery stores and fits neatly in a small baking dish; a larger 1-pound wheel works too but needs closer to 20-22 minutes in the oven.
Can I use a different nut instead of pecans?
Walnuts or sliced almonds both work as a 1:1 swap and toast in the same amount of time as chopped pecans.
