Cranberry-almond baked brie

Prep 5 min
Total 25 min
Serves 10



230-g pkg
1/4 cup
1 tbsp
packed brown sugar
2 tsp
1 sprig
thyme or rosemary
2-in. strip
1/4 cup
roasted unsalted almonds, roughly chopped


  • PREHEAT oven t0 350F. Place brie in an oven-safe pan, such as a small cast-iron skillet or parchment paper-lined metal pie plate. Bake until the tip of a paring knife inserted into the centre of brie comes out warm, 15 to 25 min. Let cool in pan 5 min.
  • HEAT maple syrup, sugar, butter, rosemary, cinnamon and orange peel in a small saucepan over medium-high until it starts to boil. Stir in almonds and reduce heat to medium-low. Simmer until slightly thickened, about 2 min. Remove from heat  and stir in cranberries. Pour nut mixture over warm brie and serve with crackers, fresh fruit or crusty bread.


Kitchen tip: Remove and discard rosemary sprig, cinnamon stick and orange peel if desired, or leave in mixture for a hint of colour.

Kitchen tip: Swap pecans or walnuts for almonds and dried cherries or apricots for cranberries.


Chatelaine Quickies: Cranberry-almond baked brie

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