Cranberry Baked Brie
Cranberry Baked Brie combines melted brie, dried cranberries, honey, toasted pecans, and fresh rosemary into a warm, savory-sweet dip that serves as an elegant appetizer for any gathering.
Cranberry Baked Brie combines melted brie, dried cranberries, honey, toasted pecans, and fresh rosemary into a warm, savory-sweet dip that serves as an elegant appetizer for any gathering.
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Spray a Suvie pan with cooking spray. Combine brie, rosemary, ¼ tsp black pepper, and dried cranberries in prepared Suvie pan. Insert pan into your Suvie, input settings, and cook now or schedule.
Bottom Zone: Slow Cook Low for 1 hour
Remove pan from Suvie, drizzle with honey and top with toasted pecans.
Serve brie warm with toasted baguette slices.
Serve warm immediately. Leftovers can be refrigerated up to 2 days and reheated gently in a low oven until soft; do not microwave as it may cause uneven melting.
Yes. Assemble the brie with toppings up to 4 hours before baking, cover, and refrigerate. Bake just before serving, adding 2–3 minutes to the cooking time if starting from cold.
Use firm brie and remove the rind edges as directed. Bake only until the cheese is soft and beginning to ooze—do not overbake. Remove promptly when done.
The recipe includes toasted baguette slices. Also pair with crackers, apple slices, or crusty bread for dipping.
Yes. Use fresh cranberries (slightly chopped), dried cherries, or dried apricots in equal measure for different flavor profiles.
Fresh rosemary is recommended for its bright, herbaceous flavor. If using dried, reduce to ¼ tsp as it's more potent.
