Cranberry Walnut Baked Brie

Impress your guests with a stunning yet simple baked brie appetizer! Heat turns the soft, aged cheese into a spectacular gooey dip that oozes out as soon as you slice it. If you’re into culinary theatrics, this is a fun and easy way to entertain yourself even before the festivities begin.

To add some festive holiday flavors to this appetizer, I combined a homemade cranberry sauce and candied walnuts to top the brie. You’ll be surprised how quickly these come together.

The cranberry sauce

If you haven’t already made cranberry sauce from scratch, now is the time! This recipe makes about 1 cup. If you make this recipe for Christmas dinner guests, you’ll still have plenty to add to your turkey or ham.

Grab a bag of fresh cranberries and cook them with water, brown sugar, chopped thyme, and rosemary. In just 15 minutes, the tart berries are transformed into a creamy sauce. I love that some of the cranberries stay whole. It’s a nice textural contrast to the sauce.

How to make candied walnuts

Once you learn how to make candied nuts on the stovetop, it will become a staple in your kitchen! It’s like making caramel sauce — melt butter and sugar together until the color turns golden and the mixture thickens into a glaze. The walnuts, cinnamon and salt are added to the melted mixture.

The process takes less than 5 minutes, so be sure to keep stirring to coat the walnuts in the caramel. It should smell fragrant, but be careful not to burn it! The sauce should be amber in color rather than dark brown.

If you let the candied walnuts cool for 10 to 15 minutes, the caramel will set and create a glossy sheen on the surface of the walnuts. Chop some for the brie and save the rest to serve on the side or add to a delicious fall salad for extra crunch!

The Baked Brie

Brie is a delicious soft cow’s milk cheese that has a rich and buttery flavor. What makes it unique is that the rind is edible and when you cut into the wheel the gooey center spreads out like softened butter. It becomes liquid when heated.

I used a medium brie wheel (13.2 ounces) that allows for a 1/2 inch cube per serving with the cranberry sauce and nuts – I find that’s enough for a small slice of bread or crackers. However, you can find smaller 8-ounce wheels (serves about 16) and larger 16-ounce wheels (serves about 32).

Bake the cheese on a piece of parchment paper to prevent it from sticking to the sheet. After 20 minutes in a 350°F oven, the rind-encased cheese gently transforms into a lava-like consistency. It should feel very soft when the top is lightly pressed, and the cheese’s nutty, rich flavor will permeate your cooking.

Check the cheese at 15 minutes for smaller rounds and 25 minutes for larger ones.

Does the brie stay melted?

For the juiciest texture, enjoy the brie within 20-30 minutes of baking. Once exposed to room temperature, the cheese will stay warm but will start to set. Still delicious, but oh boy, melted cheese is amazing. Plus, it’s much easier to spread!

Exchange and substitution of ingredients

You can adjust the flavors of the recipe to change things up! Here are some delicious options:

• Instead of walnuts, pecans or almonds are deliciously candied.
• For a lemony taste, add some fresh orange juice to the cranberry sauce instead of water.
• For convenience, you can use jarred or canned cranberry sauce. Mix it thoroughly to loosen it so it doesn’t look like a lump from a container.
• Swap Camembert for Brie if you like a stronger, earthier, and intensely aged cheese.
• If you don’t have fresh herbs, use 1/4 to 1/2 teaspoon dried rosemary or thyme. Lavender would also add a nice floral aroma.
• The brown sugar in the cranberry sauce can be replaced with plain maple syrup, honey, or granulated sugar.

Serve the baked brie

Immediately after the cheese is removed from the oven, it’s like jelly on the inside. Use a spatula to gently transfer it to a serving platter, then don’t move it around! I like to put it on a small piece of parchment paper to make it easier to rearrange.

Add a few tablespoons of the cranberry sauce and some of the chopped candied walnuts. I like to add chopped pistachios for a bright pop of green. Serve with crispy crostini, fresh baguette slices, salty crackers and some fruit like grapes or sliced ​​pears.

Storage Instructions

If you have leftovers, the brie can be stored covered in the refrigerator for up to five days. The candied walnuts can be stored on the counter in an airtight container for three days.

To warm up: Microwave the brie in 5-10 second intervals until melted.

More Brie-zy appetizers

• Baked Brie with honey and hazelnuts
• Baked Brie with Olive Tapenade
• Simply baked brie in puff pastry
• Air Fryer Cranberry Brie Canapés
• Sausage balls filled with camembert