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Baked Brie With Cranberry Sauce

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“I found this on a website called, tried it, and it is very good. It makes a great 2nd use of a little of your cranberry sauce. I'm guessing that almost everyone has had baked brie, but this is by far a great way to do it. Guests will enjoy this at any time of day. I love cranberries, and I don't think that they should be bound to just one appearance on the Thanksgiving table. This appetizer highlights the cranberries (and it uses up leftover cranberry sauce, too). It's a great reason to just make a little extra cranberry sauce for Thanksgiving dinner. Enjoy!”

Ingredients Nutrition


  1. Preheat the oven to 425°F.
  2. Peel or slice off the top rind of the brie and scrape out a small amount of cheese to form a shallow hollow in the center. Place the cheese in a small baking dish like a pie pan. (If you plan on transferring the cheese to a serving dish after it's baked, line the pie pan with a square of parchment paper.).
  3. Mix the cranberry sauce, brown sugar, vanilla, zest, and nutmeg. Top the brie with this cranberry mixture and sprinkle the hazelnuts (optional) over it.
  4. Bake for 8 to 12 minutes or until the fruit is bubbling and the cheese is gooey. This is a delicate process, and baking time can vary. The goal is to take the cheese out after it has softened, but just before it collapses into a heap.
  5. If desired, lift the parchment paper and use a spatula to carefully slide the cheese onto a prettier serving dish. Garnish with a rosemary sprig (optional) and serve immediately with assorted crackers.

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