Cranberry Pecan Baked Brie with Orange and Honey

Cranberry pecan baked brie is the holiday default for a reason: it is quick, it looks festive, and it needs very little attention. The cranberries soak in orange juice first, so they plump instead of scorching on top of the cheese. Toasted pecans add crunch, a little minced rosemary adds a piney edge, and honey ties it together. The recipe serves 6 and takes 25 minutes in all, with 10 minutes of prep and a bake of up to 15. It is an easy first baked brie, rated 1 out of 5 for difficulty, and it works for a party, a potluck or a quiet night with a cracker box.

Why this works

• Dried fruit dropped on raw is leather by the time the cheese melts. Five minutes in juice fixes that.
• Orange juice adds a bright note that cuts through the rich cheese.
• Toasting the pecans first brings out their flavor, and chopping them keeps each bite crunchy.
• The topping goes on after baking, so it stays glossy.
• Honey in the last step ties the sweet, tart and herbal parts together.

What to know about the ingredients

The brie. A double cream wheel, 8 oz and 5 in across. Pick one that is ripe but still holds its shape.

Cranberries and orange juice. 1/2 cup of dried cranberries and 3 tablespoons of orange juice. Any dried cranberries work, but choose ones that feel soft in the bag. Fresh juice has a brighter taste, though store-bought is fine.

Pecans. 1/2 cup of pecan halves. Toast them and chop them coarsely.

Rosemary. 1/2 teaspoon, minced. Rosemary is strong, so mince it fine and measure it. Fresh is best here.

Honey. 2 tablespoons for the drizzle. A mild honey lets the cranberry show through.

Build the board around it. The wheel is the centerpiece, so set it in the middle of a board and fill in around it with crackers, fruit and extra nuts. Keep a little of the cranberry topping in a small bowl on the side, so guests who want more can add it. The cheese is rich, so fruit with some acid, like apple or pear, keeps the plate balanced.

Cranberry Pecan Baked Brie

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The cranberries soak in orange juice first, so they plump instead of scorching on top.

Prep10 min

Cook15 min

Total25 min

Serves6

Ingredients

• Brie wheel, double cream — 8 oz wheel (225 g)
• Dried cranberries — ½ cup (60 g)
• Orange juice — 3 tablespoons (45 g)
• Pecan halves — ½ cup (50 g)
• Honey — 2 tablespoons (40 g)
• Fresh rosemary, minced — ½ teaspoon (1 g)

Instructions

1. Warm the cranberries and orange juice in a small pan over low heat until the fruit swells and the pan looks almost dry, 4 to 5 minutes. This is the cranberry topping. Set it aside.
2. Heat the oven to 350 F (175 C) and toast the pecans on a small tray until they smell nutty, 5 to 6 minutes. Chop them coarsely.
3. Score the top rind in a crosshatch of 1 in (2.5 cm) squares, cutting until you can see the paste under the rind, about 3 mm deep.
4. Bake the wheel in a snug dish 12 to 15 minutes, until the center gives under one finger and the scored squares have parted.
5. Spoon the cranberry topping over the hot wheel until the top is covered edge to edge, then add the pecans and rosemary.
6. Drizzle the honey over everything and serve while the cheese still slumps when the dish is tipped. If it sets, return it to the oven 3 minutes until it slumps again.

Notes

• Bake at 350 F (175 C) for 12 to 15 minutes. Wheel size: 225 g / 8 oz wheel, 5 in across.

Nutrition per serving

253Calories

9 gProtein

16 gCarbs

17 gFat

Estimated per serving from standard nutrition reference values; will vary with brands and substitutions.

Tips for getting it right

1. Warm, do not boil. Heat the cranberries and juice over low heat until the fruit swells and the pan looks almost dry, 4 to 5 minutes. Set the topping aside.
2. Toast the pecans. Use the oven at 350 F (175 C) for 5 to 6 minutes, until they smell nutty. Chop them coarsely.
3. Score to the paste. Cut a crosshatch of 1 in (2.5 cm) squares, about 3 mm deep, until you can see the paste under the rind.
4. Bake until it gives. After 12 to 15 minutes in a snug dish, the center should give under one finger and the scored squares should have parted.
5. Top while hot. Spoon the cranberry topping over the hot wheel until it is covered edge to edge, then add the pecans and rosemary.
6. Serve loose. Drizzle the honey, and serve while the cheese still slumps when the dish is tipped. If it sets, return it to the oven for 3 minutes.

How to store, freeze and make ahead

The cranberry topping keeps 5 days in the fridge. Warm it for 30 seconds before it goes on. That makes the day of the party simple: the topping is ready, and you only need to toast the pecans, score the wheel and bake. The recipe does not give a freezing method, so make the cheese fresh. If any brie is left, cover it and refrigerate it, then rewarm it until the center softens again.

What to serve with it

Rosemary crackers and toasted walnut bread are the pairings that suit it best. The herb echoes the rosemary on top, and the bread is sturdy enough to scoop the center. Apple slices, pear slices and extra pecans round out a board. For a drink, try sparkling cider or a dry sparkling wine.

Variations

• Walnuts. Use walnut halves in place of the pecans.
• Citrus lift. Add a little grated orange zest to the cranberries as they warm.
• Thyme swap. Use fresh thyme in place of the rosemary.
• Spiced honey. Stir a pinch of cinnamon into the honey before drizzling.

For more ideas, browse our guide to Baked Brie and Cheese Boards. The Maple Pecan Baked Brie and the Holiday Showstopper Board are good next steps.