Welcome to #CranberryWeek, hosted by Caroline’s Cooking and A Kitchen Hoor’s Adventures. We’ll be sharing cranberry-inspired creations all week long in celebration of national cranberry day. Search #CranberryWeek to keep up to date and follow the #CranberryWeek Pinterest board for more cranberry inspiration. But first, see all the other cranberry recipes being shared today:
- Cranberry-Apple Sauce from The Chef Next Door
- Cranberry Cornbread from Cindy’s Recipes and Writings
- Cranberry Maple Delicata Squash Galette from Caroline’s Cooking
- Cranberry Orange Baked Brie from Books n’ Cooks
- Cranberry Palmiers from The Bitter Side of Sweet
- Cranberry Rosemary Cornbread from Life Currents
- Cranberry Snack Cake from Cooking With Carlee
- Cranberry Upside Down Cake from Sew You Think You Can Cook
- Noreaster from Family Around The Table
- Pork Shashlyk and Tkemali from Culinary Adventures with Camilla
- Roasted Brussels Sprouts and Cranberries from A Day in the Life on the Farm
- Roasted Shallot Cranberry Chutney from A Kitchen Hoor’s Adventures
- Slow Cooker Cranberry Brisket from Palatable Pastime
- Stuffed Endive with Blue Cheese, Walnuts & Cranberries from Full Belly Sisters
- Upsidedown Cranberry Cake from Hostess At Heart
For me, Thanksgiving time is cranberry time. It’s not about pumpkin or pecan pie (although I loved these pecan pie truffles) at Thanksgiving dinner, but instead I make a mean cranberry-pear tart. If I’m hosting, I might make scones packed with dried cranberries and nuts for overnight guests or a quick bread to have around for snacks. But it’s all about the cranberries.
So you can imaging I was excited when I heard about #CranberryWeek. I jumped at the chance to participate, and I knew immediately that a baked brie would be one of the items I made for the week. The cranberry-orange topping I created has just the right might of sweet and tart, and it pairs beautifully with the strong flavor of the brie. Serve it on a hunk of crusty fresh bread and you have yourself a wonderful, seasonal appetizer.
Note: Cranberry orange topping can be made ahead, and refrigerated until ready to top and bake the brie.
Cranberry Orange Baked Brie
By Books n’ Cooks
- 8 oz. fresh or frozen cranberries
- 1/3 c. sugar
- 1 orange, juiced and zested
- 1 Tbs. Cointreau or other orange liquor
- pinch of kosher salt
- 1-16 oz. wheel brie
Combine cranberries, sugar, orange juice, orange zest, Cointreau and kosher salt in a small saucepan over medium-low heat. Cook for 10-15 minutes, stirring occasionally, until cranberries have burst. Remove from heat and allow to cool for 10 minutes, so sauce begins to thicken.
Meanwhile, preheat oven to 350F. Place brie in a large baking dish (I used a round, high-sided pie dish). Top with cranberry sauce. Bake for 20 minutes, until warm throughout.
Serve hot with your favorite fresh bread.
5 thoughts on “Cranberry Orange Baked Brie for #CranberryWeek”
I wasn’t always fond of brie but it has become one of my favorites! I bet this is fantastic with the rainforest crackers I have seen sold. Some of them have cranberries and hazelnuts in them. I could eat an entire box with this!
YUM, this is getting included on my cheese board that is served while the troops are waiting for the bird to come out of the oven.
Perfect for the holidays!
I love the sound of this – baked brie is good anyway, but with cranberries? Yes yes! Thanks for joining in the #CranberryWeek fun – glad to hear you like them as much as me!
This looks delicious. I love recipes like this for the holidays!