Looking for an appetizer that’s both elegant and effortless? Baked Brie with Cranberry Chutney is the perfect choice! This warm, gooey brie, topped with sweet and tangy cranberry chutney, wrapped in golden pastry or served simply on its own, is a festive favorite.
Whether you’re hosting a holiday gathering or enjoying an intimate dinner, this dish is a guaranteed crowd-pleaser that brings a burst of seasonal flavor to your table.
Ingredients List
| Ingredient | Measurement (Imperial) | Measurement (Metric) |
|---|---|---|
| Wheel of brie cheese | 1 (8 oz) | 225 g |
| Cranberries (fresh or frozen) | 1 cup | 100 g |
| Orange juice | 2 tbsp | 30 ml |
| Brown sugar | 2 tbsp | 25 g |
| Ground cinnamon | ¼ tsp | 1 g |
| Ground cloves | 1 pinch | 1 pinch |
| Puff pastry (optional) | 1 sheet | 1 sheet |
| Egg (for egg wash, optional) | 1 large | 1 large |
| Crackers or baguette slices | For serving | For serving |
Recipe Instructions
- Prepare the Cranberry Chutney: In a saucepan, combine cranberries, orange juice, brown sugar, cinnamon, and cloves. Cook over medium heat for 8-10 minutes, stirring occasionally, until the cranberries burst and the mixture thickens. Let it cool slightly.
- Preheat the Oven: Heat your oven to 375°F (190°C).
- Option 1 – Brie in Puff Pastry: Place the brie on a sheet of puff pastry. Top with the cranberry chutney. Fold the pastry around the brie, sealing the edges. Brush with egg wash and bake for 20-25 minutes, or until the pastry is golden brown.
- Option 2 – Brie Without Pastry: Place the brie on a parchment-lined baking sheet or in a brie baker. Top with the cranberry chutney. Bake for 10-15 minutes, or until the brie is warm and gooey.
- Serve: Transfer the baked brie to a serving platter. Pair with crackers or baguette slices for dipping.
Kitchen Accessories Needed
- Saucepan
- Baking sheet or brie baker
- Knife and cutting board
- Parchment paper
- Measuring cups and spoons
- Pastry brush (if using puff pastry)
Nutritional Information & Servings
- Servings: Makes 6-8 servings
- Calories per Serving: 190 kcal
- Fat: 12 g
- Carbohydrates: 12 g
- Protein: 7 g
- Fiber: 1 g
- Sugar: 8 g
Origin of the Dish
Baked brie has French origins, combining the decadence of soft cheese with the warmth of baking. The cranberry chutney adds a festive North American twist, making it a popular choice for holiday celebrations.
Frequently Asked Questions
- Can I use store-bought cranberry sauce instead of making chutney? Yes, store-bought cranberry sauce works as a quick and easy substitute.
- Can I make the chutney ahead of time? Absolutely! Prepare the cranberry chutney up to 3 days in advance and store it in the refrigerator.
- What can I use instead of puff pastry? Crescent roll dough or phyllo dough are great alternatives.
- Can I use a different fruit topping? Yes, fig jam, apricot preserves, or raspberry sauce work beautifully.
- How should I store leftovers? Wrap the baked brie tightly and refrigerate for up to 3 days. Reheat gently in the oven before serving.
- Can I bake mini brie wheels instead of a large one? Yes, individual mini brie wheels make perfect single-serving appetizers.
This Baked Brie with Cranberry Chutney is a simple yet sophisticated appetizer that will wow your guests. Whether you choose to wrap it in puff pastry or serve it as is, the creamy brie and sweet-tart cranberry chutney make for a heavenly pairing. Ready to impress your holiday crowd? Grab your brie baker and let’s get started!
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