Baked Brie with Balsamic Rosemary Cranberry Sauce

November 11, 2013

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.

Ingredients

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

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes

Ingredients

  • 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

Instructions

  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.

Baked Brie with Balsamic Rosemary Cranberry Sauce

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  • Mary Lynne
    November 24, 2015 at 1:13 pm

    Would it work as well with fresh cranberries instead of frozen?

    • Stefanie
      November 24, 2015 at 2:01 pm

      Yes. I used fresh, frozen and thawed cranberries so it should offer the same results… Hopefully. 😉

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  • Jenna
    October 17, 2015 at 10:39 am

    Hi there! I am making this for a party tonight. I was also going to make a smaller version for my gluten-free guests. Do you think I can top the cheese with the cranberry mixture and bake like the directions say, but without the crust? I would probably bake for a shorter amount of time since the wheel of Brie will be smaller. Thanks.

    • Stefanie
      October 17, 2015 at 9:12 pm

      Sorry I just saw this now! I think that should be ok. Might be kind of a mess, but still good!

      • Lori
        November 22, 2015 at 1:43 pm

        This recipe looks great! Do you serve it with crackers…or just eat wedges of it?? I guess I’m just not clear on how to serve this. Thanks!

        • Stefanie
          November 22, 2015 at 1:55 pm

          I would serve it as is. The pastry will act as a cracker kind of thing and go well with the gooey cheese.

          • Lori
            November 24, 2015 at 8:31 am

            Thank you! Happy Thanksgiving!!

          • Stefanie
            November 24, 2015 at 9:14 am

            Happy Thanksgiving to you too!

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    January 2, 2015 at 7:51 am

    melted cheese, always for the win!

  • NATALIE
    January 1, 2015 at 10:40 am

    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.

    • Stefanie
      January 5, 2015 at 9:26 pm

      Thanks for the input. I will make a note to adjust based on preference.

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    November 25, 2014 at 10:13 am

    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.

    • Stefanie
      November 25, 2014 at 9:34 pm

      Yes. Bake it ahead of time to cook the dough and then just heat it up at work. It might be easier to slice and serve if it isn’t cooked too hot in the microwave.

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        November 26, 2014 at 7:53 pm

        Thanks Stefanie! I appreciate you getting back to me

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        November 26, 2014 at 7:53 pm

        Happy Thanksgiving!

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    February 15, 2014 at 5:42 am

    I wonder if this will taste just as good with a raspberry or cherry variation. Eitherway baked cheese with tarty fruit seems like a bangin’ combination. Will definitely give it a go! x

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    January 22, 2014 at 11:36 pm

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  • Stephie @ EYHO
    November 12, 2013 at 8:19 pm

    I could curl up inside of crescent roll dough and take a nice little snooze. Add in this brie and cranberry beauty and I could snack and THEN snooze. Perfect.

  • Susan
    November 12, 2013 at 4:17 pm

    My mom is totally the canned cranberry jelly fan! She’d just slide that baby right out of can, watch it jiggle a little and slice it up. Only her and my sister-in-law would touch it! Me? I like the real stuff. Also this, yeah my brother and I were just discussing apps for T-giving, I’m emailing this now!

  • Denise@BeBetsy
    November 12, 2013 at 2:17 pm

    Just saw this on Instagram and came right over to get the recipe. Fantastic!! So incredible. Your pics are great too. Thanks for the inspiration. Share on our Brag About It party!!

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  • Erin | The Law Student's Wife
    November 12, 2013 at 12:14 pm

    Baked brie is all the proof I need that good does exist in the world. And with puff pastry and cranberries? I’ll take my own wheel please.

  • Maggie @ A Bitchin' Kitchen
    November 12, 2013 at 11:07 am

    Cranberry sauce in all forms is fine by me 🙂 And I LOVE this variation on baked brie!

  • Jennie @themessybakerblog
    November 12, 2013 at 7:22 am

    That gooey cheese topped with sweet and tart goodness is calling my name. My family loves the canned stuff. I love homemade. Each year, I’m out voted, so there’s always a log of can molded sauce on the table.

  • Aimee @ See Aimee Cook
    November 11, 2013 at 7:52 pm

    Man, if that was served at my Thanksgiving table I might just claim the entire thing for myself! Looks amazing!! I love the cranberry + brie combo. Pinning for later! Thanks!

  • Terri
    November 11, 2013 at 4:15 pm

    It took all my might not to lick the last picture gooey brie oh yummy thanks for the recipe

    • Stefanie
      November 11, 2013 at 4:49 pm

      Hahaha! Lick away. That’s why they invented bleach wipes and Windex!

  • Julia
    November 11, 2013 at 3:11 pm

    This is such a great holiday app! I love brie and love it even more when it is baked!! Can’t wait to make this one.

  • Nicole ~ Cooking for Keeps
    November 11, 2013 at 1:55 pm

    What a perfect holiday appetizer!! I don’t believe the holidays are times for a debate on food either, it’s one of the few times of year where you can just go with tradition, that may mean you cook everything from scratch or buy everything from the store. Whatever! I absolutely cannot live without canned green bean casserole, some people may look down upon me for it, but I don’t care!!

    • Stefanie
      November 11, 2013 at 2:12 pm

      I love green bean casserole too! No judgment here!