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240
240
Baked Brie with Cranberries
and Orange Zest
Preheat oven to 375 degrees. Place the Brie wheel on
a cutting surface and remove the top rind layer with a
sharp kitchen knife. Be sure to only remove the rind,
leaving the cheese in tact.
1-kilogram wheel Brie cheese
(about 2ΒΌ pounds)
1 cup plus 1 teaspoon brown
sugar, divided
1 cup blanched almonds, sliced
4 cups fresh cranberries
Place the Brie in a large round glass or ceramic baking
dish, just deep enough and wide enough for the cheese
wheel to fit neatly in (usually a 9-inch dish). Sprinkle
1 cup of brown sugar and almonds over the top crust
of the Brie. In a saucepan, combine the cranberries, or-
ange zest, orange juice, and 1 teaspoon of brown sugar.
Turn to medium heat and melt the cranberries down
until soft. Remove from heat and let cool.
Zest and juice of 1 orange
Once the cranberries have cooled, with a spoon place
the scoops of the cranberry mixture around the top of
the Brie. Place in an oven and cook until golden brown
and bubbling (approx. 15-20 minutes). You may have
to poke the edges of the Brie with a butter knife in or-
der to force it to settle into the cooking dish.
Top with candied orange peels, fresh cranberries, or
other garnish of your choice. Serve immediately with
crackers or toast points and a glass of Champagne.
Note: Brie should be placed into hot oven 15-20 min-
utes prior to guests' arrival.
