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Cranberry Walnut Brie Recipe
Ash Tyrrell

Cranberry Walnut Brie Recipe

I first made this cranberry walnut brie for a holiday potluck when I was short on time and even shorter on patience for fussy appetizers, and it's been my go-to ever since. There's something about pulling a warm, gooey wheel of brie out of the oven, topped with jammy cranberries and crunchy walnuts, that makes me look like I tried way harder than I actually did.
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 1 wheel 8 oz brie cheese — go for a double or triple cream brie, it melts into the gooiest center
  • ½ cup fresh cranberries — fresh ones burst and turn jammy; skip frozen since they release too much water
  • ¼ cup walnuts roughly chopped — toast them lightly first for a deeper, nuttier flavor
  • ¼ cup pistachios roughly chopped — optional, but they add a pretty pop of color and crunch
  • 2 tablespoons honey plus extra for drizzling — use a good raw honey, it makes a noticeable difference in flavor
  • ½ teaspoon fresh rosemary finely chopped — just a touch adds a cozy, savory note against the sweetness
  • Crackers or baguette slices for serving — pick something sturdy enough to scoop up melted cheese

Method
 

  1. Set your brie on a parchment-lined baking sheet or in a small oven-safe dish. I like to leave the rind on since it holds the cheese together as it melts, but you can trim a thin layer off the top if you want a gooier center. Let it sit at room temperature for about 10 minutes before baking so it warms evenly.
  2. In a small saucepan over medium heat, combine the fresh cranberries, honey, and rosemary. Cook, stirring occasionally, for about 5 to 7 minutes until the cranberries soften and start to burst. You'll know it's ready when the mixture looks glossy and slightly syrupy.
  3. While the cranberries simmer, toss the chopped walnuts in a dry skillet over medium heat for 2 to 3 minutes, stirring often. This step is optional but I always do it since it brings out a much richer, toastier flavor than raw walnuts.
  4. Preheat your oven to 350°F. Spoon the warm cranberry mixture evenly over the top of the brie, letting a little drip down the sides. This little glaze is what makes the finished dish look so festive.
  5. Bake the brie for 10 to 12 minutes, or until it feels soft when you gently press the side with a spoon. Keep an eye on it near the end since ovens vary and brie can go from perfectly melty to a puddle fast.
  6. Remove the brie from the oven and drizzle with a little extra honey. Scatter the toasted walnuts and pistachios on top, then let it rest for 2 to 3 minutes before serving so it firms up just slightly.

Notes

  • I always use fresh cranberries instead of dried or frozen. The texture and tartness are so much better once they've cooked down.
  • I let my brie come to room temperature before it goes in the oven so the center melts evenly instead of staying cold in the middle.
  • I toast my nuts separately rather than tossing them raw, and the flavor difference is honestly huge.
  • I keep a close eye on the brie during the last few minutes of baking since it can collapse if it's left in too long.
  • I serve it immediately while it's warm, because brie firms back up pretty quickly once it cools