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Photo: Lee Harrelson; Styling: Jan Gautro, Laura Zapalowski Photo by: Photo: Lee Harrelson; Styling: Jan Gautro, Laura Zapalowski

Warmed Cranberry Brie

Make an easy and elegant holiday appetizer by topping a round of baked Brie with sweetened cranberry sauce and toasted pecans. Serve with assorted crackers, gingersnaps, apple slices or pear slices.

Southern Living NOVEMBER 2001

  • Yield: 8 appetizer servings

Ingredients

  • 1 (16-ounce) round Brie
  • 1 (16-ounce) can whole-berry cranberry sauce
  • 1/4 cup firmly packed brown sugar
  • 2 tablespoons spiced rum*
  • 1/2 teaspoon ground nutmeg
  • 1/4 cup chopped pecans, toasted

Preparation

Trim rind from top of Brie, leaving a 1/3-inch border on top. Place Brie on a baking sheet.

Stir together cranberry sauce and next 3 ingredients; spread mixture evenly over top of Brie. Sprinkle evenly with pecans.

Bake Brie at 500° for 5 minutes. Serve with assorted crackers and apple and pear slices.

*2 tablespoons orange juice may be substituted for spiced rum.

Note:

If you can't find a 16-ounce round of Brie, you can use a slightly larger round or  2 (8-ounce) rounds.  If you want a little bit less of the cranberry sauce mixture, use a 14-ounce can and it will be plenty.

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Warmed Cranberry Brie recipe

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