There’s no doubt about it: you can’t go wrong with serving a Cranberry Baked Brie at your next dinner party. This crowd favourite is so easy to make, yet the results are always so impressive. In Sebastian and Sheila Centner’s version, it’s a decadent combination of rich gooey brie and maple syrup. Pumpkin seeds, dried cranberries and pecan halves add texture and subtle flavour. Serve with crostini or baguette.
Cranberry Baked Brie
Maple Syrup makes this Cranberry Baked Brie deliciously sweet
Ingredients
- 1 16 oz brie wheel
- 1 cup pecan halves lightly toasted
- ½ cup dry cranberries
- ½ cup pumpkin seeds lightly toasted
- 1½ cups maple syrup
Instructions
- Preheat the oven to 325°F. Line a baking sheet with parchment paper.
- Place the brie on the prepared baking sheet and bake until soft, 25 minutes.
- Meanwhile, in a small pot, warm the pecans, cranberries, pumpkin seeds, and maple syrup over medium heat, mixing until warmed through and the maple syrup evenly coats everything.
- Transfer the baked brie to a serving dish just large enough to hold it snugly without crowding and pour the maple syrup mixture overtop. Serve immediately while still hot alongside toasted baguette and a small spoon or knife for spreading.
