Baked Brie with Cranberry Sauce is an easy and decadent appetizer any crowd will go wild over! With my homemade cranberry sauce it’s refined sugar free, and it’s naturally gluten-free and good for you.
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I’ve been going a little cranberry crazy lately, I know. This is my fourth cranberry post in about a month. We have the Grain Free Goat Cheese Tarts with Cranberries & Cinnamon, the Paleo Cranberry Chicken for the Instant Pot, and my simple and delicious Homemade Cranberry Sauce Without Processed Sugar.
You might be tired of seeing cranberries from me at this point, but when cranberry season is such a very small window and it’s virtually impossible to find fresh cranberries in the store outside of the holiday season (at least here in Southern California where I live), then how could I NOT put them is basically everything we eat until they disappear from the stores?
It’s a completely reasonable seasonal obsession, if you ask me.
So, putting my Homemade Cranberry Sauce on top of a creamy, mild round of brie cheese was just a natural progressing in my current obsession.
Then I left it in the oven for a bit to warm everything up, melting the cheese and warming the cranberry sauce. The result is a creamy Baked Brie with the bright, sweet and tangy flavor of cranberry sauce.
It’s the perfect holiday appetizer.
So, let’s talk about Brie.
Can you eat the white part of brie cheese?
Many people wonder, do you remove the rind from brie before baking? The answer is a very firm NO! The rind on brie, aka “the white part”, or any other soft cheese for that matter, is edible. In fact, you are SUPPOSED to eat it. It’s expected.
That being said – you do you, Boo.
The rind of brie cheese can have a very distinct flavor and aroma, so if it’s not your thing, just cut it off. I do encourage you to leave as much of it as you can handle, though, just so you aren’t cutting off any of that creamy brie.
The only reason I trim the rind off the top of the round of baked brie in this recipe is so that when the cheese gets soft and melty the cranberry sauce can melt right in with it and mingle the flavors together. I do not take off any of the rind on the sides or bottom, though.
What is the difference between Brie, double-creme Brie and triple-creme Brie?
When you go to the store to purchase your round of brie cheese, you will likely be faced with a choice. Some will just say Brie, while others will say double-creme or triple-creme. What’s the different and which one should you pick?
It’s important to note at this point that these questions are pretty complicated to answer. My summaries below refer to a normal person’s cheese shopping experience at their local grocer’s. For a more in-depth explanation of double-creme vs. triple-creme, head on over to this excellent post at Formaggio Kitchen, or this one at The PhCheese.
If your round of cheese doesn’t say anything about double-creme or triple-creme, then that Brie has been made with either full fat milk or a milk with fat taken out, like 2% milk. It will be creamy compared to a sliceable cheese like Cheddar, but it will still be fairly firm for a soft, spreadable cheese.
This is not a bad choice when making baked brie, because the fats that are in it will still allow the brie to melt and get creamy when baked.
If your round of cheese says “double-creme” on it, that means additional cream has been added to the milk mixture used to make your brie. It will be creamier than brie made with just whole milk.
If your round of cheese says “triple-creme” on it, this means that even more additional creme has been added to the mixture used to make the brie, and it will be the creamiest version of brie you can find.
Triple-creme brie is generally, and understandably, more expensive than the other types of brie, but it is definitely worth the extra if you are going to use it on a cheese plate, as this brie will be super soft and spreadable from the get go. When you leave it out to reach room temperature, it will be almost runny.
Making Baked Brie with Cranberry Sauce
Step 1 – Make your cranberry sauce
Homemade cranberry sauce is SO EASY, you guys. And the fresh flavors are to die for! Find out how to make your own Homemade Cranberry Sauce that’s processed sugar free HERE
Step 1 – Cut off the top of the rind
As mentioned above, you can and should eat the white part (rind) on brie cheese! However, I cut just the very outside of the top off so that when the brie melts in the oven, the cranberry sauce can melt right into it, instead of just sitting on top of the rind.
Step 3 – Top the brie with cranberry sauce
Place the round of brie in a baking dish and top it with a generous helping of homemade cranberry sauce.
Put at much as you want on there – this part is totally up to you!
Step 4 – Bake it
Leave this in a 350 degree oven for 15-20 minutes. You will see it begin to get melty and a little bubbly. That is the point that it is perfectly spreadable and delicious.
Whatever kind of brie you choose, this Baked Brie with Cranberry Sauce will become an instant favorite for your holiday parties and get togethers.
I made this for a little play date we had at our house with three of my daughter’s friends from school. Their moms came to, so I used the opportunity to create something cozy and delicious that I could also share here with you guys.
ARE YOU AS CRAZY FOR CRANBERRY SAUCE AS I AM? YOU’RE GOING TO WANT TO CHECK OUT THESE 21 Ways To Use Leftover Cranberry Sauce!!
If you try this Baked Brie with Cranberry Sauce – my homemade cranberry sauce! – please comment below and let me know what you think. Nothing thrills my little chef heart more than when people tell me they are cooking my food.
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There are 1,000 ways to make baked brie. Here are a few more great ideas!
- Raspberry and Walnut Baked Brie
- Honey Almond Baked Brie
- Baked Brie with Apples and Bacon
- Bruschetta Baked Brie
- Baked Brie with Sweet Pepper Jelly
You’ll need a baking dish to make this! Preferably one that is beautiful, smallish, and round (not like my awkward oval one). Here are some of my recommendations for beautiful baking dishes that will be incredibly versatile and perfect for entertaining.
You don’t need many tools for this recipe, but there are a few that make it a breeze to put together from start to finish. These are the tools I used: