Ingredients
Brie Cheese
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Choose a quality wheel (8–12 oz), preferably triple-cream or double-cream.
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You can serve it with the rind on for melt-tight structure or remove the top rind for better topping absorption.
Cranberries
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Fresh cranberries give the best texture and color.
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Frozen cranberries are fine—and available year-round.
Sweetener
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Brown sugar adds depth.
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Maple syrup gives a warm sweetness.
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Honey offers floral notes, ideal with honey-roasted nuts.
Pecan Nuts
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Toast them first for flavor and crispness.
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Rough chop and toss in butter or maple syrup for glaze.
Citrus Zest & Spices (Optional)
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Orange or lemon zest brightens the compote.
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Spices like cinnamon, nutmeg, or a hint of cayenne work beautifully.
Optional Fillers
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Add chopped rosemary, thyme, or rosemary sprigs for an herbal lift.
Instructions
Ingredients:
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1 wheel (8–12 oz) Brie cheese
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1 cup fresh or frozen cranberries
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¼ cup brown sugar (or maple syrup or honey)
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Zest of one orange (optional)
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½ teaspoon cinnamon (optional)
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½ cup pecans, toasted and chopped
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1 tablespoon butter (optional, for pecan glaze)
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Crack of salt on top
Directions:
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Toast Pecans
Preheat oven to 350°F. Arrange pecans on a baking sheet and toast 5–7 minutes until fragrant. Allow to cool, then chop finely. -
Make Cranberry Compote
In a saucepan over medium heat, combine cranberries, sugar, citrus zest, and cinnamon with ¼ cup water. Simmer 8–10 minutes until berries burst and thicken. Remove from heat. -
Prepare Brie
Optional: slice off top rind. Place wheel in a small skillet or oven-safe dish. -
Add Compote and Pecans
Spoon compote evenly over brie. Gently press pecans on top. Spread butter-dot or drizzle sweetener if desired. -
Bake
Bake at 350°F for 12–15 minutes, until cheese is soft and melty but still holds shape. -
Garnish and Serve
Remove from oven, let rest 2 minutes, add a pinch of salt and fresh herb sprigs. Serve warm with crackers or slices of baguette.