Baked Brie with Balsamic Rosemary Cranberry Sauce

Baked Brie with Balsamic Rosemary Cranberry Sauce

Ah, it’s that time of year again, the time of year when this little tart berry, the cranberry, becomes the star of the show. See ya later apples, it is time for the cranberry!

Are you the family that makes their cranberry sauce/chutney? Are you the type of family that loves that straight from the can, ridges still on it, jellied cranberry?

I have the privilege of being a part of both of those families.

My family, mainly my Mom, is a big fan of the canned cranberry. Slide it on a plate, slice it up, and it is ready to serve. Smash a little bit over some turkey and you have yourself a wonderful little bite.


Wrap the brie in dough

Mike’s family is a big fan of the homemade cranberry sauce. I love to take a dollop of the warm cranberries and put it on top of a sweet potato. Mmm! Perfection.

I like cranberry both ways, so I don’t want to hear how the canned stuff is gross or I don’t want to hear about how homemade cranberry sauce takes too long. This is not a debate. It is just an open appreciation for all forms of cranberry during the holiday that requires no gifts, just a crapton of food!

Brush with Butter

Top with cranberry sauce

In honor of the cranberry, I have the perfect holiday appetizer for you! It is a cranberry sauce that is flavored with rosemary and balsamic syrup. Totally unique and totally easy! From start to finish, this app is done in 30 minutes. Bake this up and give it to your guests while the rest of the Thanksgiving dinner finishes up. They will be floored.

I was. That is why I ate half of this on my own before I had to wrap it in foil and hide it in the back of the fridge. That’s real life, people.

Baked Brie with Balsamic Rosemary Cranberry Sauce

Baked Brie with Balsamic Rosemary Cranberry Sauce

  • 1 Cup Frozen Cranberries, thawed
  • 2 Tablespoons Balsamic Vinegar
  • ¼ Cup Granulated Sugar
  • ½ Tablespoon Finely Chopped Fresh Rosemary
  • 1 Tablespoon Water
  • Pinch of Salt
  • 8 Ounce Wheel of Brie
  • 8 Ounces Puff Pastry/ Crescent Roll Dough
  • 1 Tablespoon Melted Unsalted Butter
  1. Preheat the oven to 375 degrees F.
  2. In a small saucepan, combine cranberries, balsamic, sugar, rosemary, water, and salt. Stir to combine. Bring to a simmer over medium heat. Cook for ten minutes until thick.
  3. Cut the puff pastry/crescent roll dough into an 8x8-inch square. If you are using crescent roll dough, make sure to pinch all the seams together to make one cohesive piece of dough.
  4. Place the puff pastry on a greased baking sheet.
  5. Place the brie in the center of the dough. Pinch the dough up along the edges of the brie. Do not totally cover the brie. Brush all edges of the dough with the melted butter.
  6. Spoon the sauce on to the brie. Place the brie in the oven and bake for 12-15 minutes until the edges are lightly golden and crisp. Allow baked brie to cool for 5-10 minutes before serving and slicing.
  • Preparation time: 20 minutes
  • Cook time: 15 minutes
  • Total time: 35 minutes

Baked Brie with Balsamic Rosemary Cranberry Sauce

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  1. NATALIE says

    I made this as a new years eve appetizer. I really liked it and so did my guests but we all agreed there was too much rosemary, and I used only 1 tsp instead of 1.5 tsps! If I were to make this again, I would not add any rosemary. The cranberries and balsamic would be excellent on their own, in my opinion.

  2. Cindy says

    This recipe sounds delicious. I am wondering if it can be baked ahead and then re-heated in the microwave? I want to bring this to work for our celebration there but would have to re-heat in the microwave.


  1. […] baked brie with balsamic rosemary cranberry sauce, Sarcastic Cooking Lolita (American Wild Ale wine barrel aged with fresh raspberries) – This would be an incredible complimentary pairing. On both sides you’ll get the fresh, jammy fruit aromas as well as a slightly sweet and tart flavors. Where this pairing gets fun is once you get into the Brie (especially if it’s still warm). The carbonation and the acidity will cut through the richness of the cheese and the croissant adds some depth from texture and offers a bit more savory qualities. […]

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