Ingredients
Scale
- 8 oz. brie round
- 6 oz. fresh cranberries
- 1/4 cup honey
- 1/4 cup water
- zest of 1 orange
- 1/4 tsp cinnamon
OPTIONAL - apple slices, whole-wheat crackers, crusty French bread.
Instructions
- Rinse cranberries and drain excess water. Discard squishy cranberries.
- In a medium saucepan, combine the cranberries, honey and water. Bring to a boil over medium heat, then reduce heat to medium-low and continue cooking. The cranberries will begin to pop. Once mixture has thickened to desired consistency, remove from heat (5-10 minutes).
- Add orange zest and cinnamon. Taste and adjust according to preference. If too tart, add more honey (keep in mind cranberry sauce is meant to be a little tart). Set cranberry sauce aside.
- Preheat oven to 400 degrees F. Slice the top rind off the brie and scrape out a small amount of brie to form a shallow bowl. Place brie is small baking dish (I use a glass pie pan). Top brie with desired amount of cranberry sauce.
- Bake for 8-12 minutes, or until fruit is bubbling and the cheese is gooey. Baking times may vary. You want to take the cheese out after it is soft, but before it collapses. Serve immediately with apple slices, crackers, crusty French bread.
Notes
- If you don't plan to serve the brie in the glass pie pan, arrange a piece of parchment paper underneath before baking. This will help it to transfer easily.
- You may not use all of the cranberry sauce. This is happy good news! Use the leftovers as mix-in for oatmeal and yogurt or even spread it on toast. I haven't tried it, but I have a suspicion that a peanut butter, cranberry sauce n' cheese panini would taste AMAZING.