Name: Baked Brie with Port-Orange Cranberry Sauce
Prep time: 5 min
Cook time: 10 min
Ingredients: 1/4 cup port wine, or substitute fresh orange juice; 8 ounces fresh cranberries; ½ cup (100 grams) light brown sugar; pinch of salt; 1 teaspoon chopped rosemary; 2 teaspoons grated orange zest; 8- ounce wheel of brie cheese; chopped pistachios for garnish; toasted baguette slices or water crackers for serving

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Baked Brie with Port-Orange Cranberry Sauce

Prep Time 5

Cook Time 10

A mid-range, tawny Port is great for the cranberry sauce, no need so splurge, but make sure it’s of decent quality. Substitute fresh orange juice for the Port for an alcohol-free version. If the sauce becomes too thick from cooking, add a little water to loosen. The recipe will make more than you need for the brie, but leftovers are not a bad thing. One last word of caution, once you slice into the cheese, it will ooze everywhere, impatiently waiting for you to scoop it up on a piece of toast. Make sure to serve it on a dish or platter with sides to avoid drips on your counter.

5 from 1 vote

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Course Appetizer

Servings

Ingredients

1/4 cup port wine, or substitute fresh orange juice
8 ounces fresh cranberries
½ cup (100 grams) light brown sugar
pinch of salt
1 teaspoon chopped rosemary
2 teaspoons grated orange zest
8- ounce wheel of brie cheese
chopped pistachios for garnish
toasted baguette slices or water crackers for serving

Instructions

First make the cranberry sauce. In a medium saucepan, combine the port, cranberries, sugar, salt, rosemary and orange zest. Bring to a simmer and cook over medium-low heat, stirring occasionally, for 10-12 minutes. It should be thick. Remove from the heat. The sauce can be made 1 week ahead and refrigerated.
Preheat the oven to 350. Place a piece of parchment in an ovenproof dish and place the cheese on the parchment. Top with ½ cup of the cranberry sauce.
Bake for 5 minutes. Remove from the oven, and use the parchment to place on a serving plate or dish. Sprinkle with pistachios and serve immediately.

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