Baked Brie with Cranberries

Baked Brie with Cranberries

Every November, I stock my freezer with fresh cranberries that begin to appear in the grocery store. Usually, I use them to make a cranberry pear tart, or some muffins, whenever the mood strikes. I tend to forget about this appetizer, which I first had back in college. I wish I had gotten a photo before we dug in. This brie, my contribution to the 12 Weeks of Christmas Treats hosted by Meal Planning Magic, is a wonderful, seasonal, appetizer for the Thanksgiving of Christmas season.

Make Ahead: The cranberry mixture can be made earlier in the day. Top brie and bake just before serving.

Baked Brie with Cranberries

Serves 4-6


  • 1/2 c. triple sec
  • 2 Tbs. light brown sugar
  • 1 c. fresh or frozen cranberries
  • 1-8 oz. wheel of brie

Preheat oven to 400F.



In a small saucepan, combine triple sec, brown sugar and cranberries over medium heat. Cool, stirring occasionally, until cranberries have burst.

Place brie in an oven-safe serving dish. Top with cranberries mixture. Bake until brie has softened, 10-15 minutes.

Serve hot, with fresh bread or crackers.

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