Baked Brie with Cranberry Sauce and Pistachios
Catching Up Over Baked Brie—You Have to Try This
If there’s one thing I look forward to at the holidays—besides strong coffee before visits, let’s be honest—it’s that slightly gooey, dangerously moreish baked brie with cranberry sauce and pistachios. I still remember the first time I tried to make it myself; I forgot to take the plastic off the cheese. (Please don’t repeat my mistakes. It smells weird.) But after that, and a few family interventions, I got it down to such an easy thing, I make it for friends who “don’t cook.” Or, honestly, for myself with a big glass of cider just because.
Why You’ll Love Making This (Or, Why I Keep Coming Back)
I make this for everything: book club (even when no one reads the book), lazy weekend lunches, or “bring-an-app” parties because it just vanishes. My family goes a bit wild for this—like, gone in four minutes wild (yes, even Uncle Ted who claims he doesn’t like cheese, but he’s lying). Sometimes I used to be annoyed because unwrapping pistachios is… tedious, but then I discovered shelled ones at the shop and now, honestly, it’s as quick as microwaving popcorn. If you need a break from complicated appetizers or just like melty things, this one’s for you.
Grab These Ingredients (Or Swap. I Promise)
- 1 medium wheel of brie (about 225g or whatever’s in the fridge—double cream is extra lush, but honestly, supermarket brand is fine)
- 1/2 cup cranberry sauce (homemade’s nice, but store-bought is a-okay—I sometimes nab that jar from IKEA or Trader Joe’s)
- A handful (roughly 1/3 cup) shelled pistachios (No pistachios? Try walnuts or pecans. Or just skip them. Texture’s the main thing here)
- 1 tablespoon honey (Maple syrup will do in a pinch, or skip it if you like things less sweet)
- Cup or more crackers or sliced baguette (Heck, I’ve gone for carrot sticks if we’re low on bread—no one complains)
This Is How You Do It (Pretty Laid-Back)
- Preheat your oven to 180°C (350°F). No fan needed. Sometimes I even skip the preheat—brie’s forgiving that way.
- Unwrap the brie and set it on a small baking tray or some parchment paper. If it’s got a wooden box, leave the brie in there—those boxes love going in the oven for dramatic effect.
- Layer time. Slather the cranberry sauce on top. If the sauce is thick, give it a stir; if it runs off the cheese, just embrace the chaos, because it’ll all melt together anyway.
- Scatter pistachios over that cranberry blanket. I put extra round the sides to catch those bits that caramelize a little—obsessed with those crispy edges. Drizzle honey over the top (or don’t; sometimes I just forget and it’s still great).
- Bake for 12-15 minutes. You want it super soft but not puddling around the tray. If in doubt, I poke the side gently—if it’s squishy, it’s ready. Sometimes it leaks a little and… who cares, honestly?
- Let it rest. Five minutes. Yes, I know it smells amazing, but molten cheese on your tongue is a bad, bad time. Use the wait to lay out crackers or contemplate life decisions.
- Scoop. Serve with crackers, bread, or anything that holds gooey cheese. Sometimes I just use a spoon. (Don’t judge.)
I Figured Out These Things the Hard Way
- The first time, I tried to microwave it. Didn’t end well. Just… don’t.
- If you don’t want a huge puddle of cheese, wait those precious five minutes after baking. Learned form experience—burnt my tongue once (okay, twice).
- I sometimes use the wildest store jellies—tried with orange marmalade once. Wouldn’t say it’s my best idea, but it wasn’t dreadful.
Tinkering With Variations (Misadventures Included)
- Fig jam instead of cranberry sauce—gorgeous!
- Chopped dried cherries plus a shot of whisky stirred through the sauce—fancier, but not always child-friendly if you’ve got a rowdy crowd.
- Once I tried it with blue cheese instead of brie—nope, even the dog turned up his nose.
Kit Required (And Cheats If You Don’t Have It)
- Baking sheet or pie tin. If you’re desperate? Use foil, scrunch up the edges.
- Small spatula or cheese knife—though I’ve literally just used a regular old spoon. It’s messy, but you get over it.
- Parchment paper isn’t essential, but it’s less annoying to do dishes after. But hey, soaking is a thing.
What Do I Do With Leftovers (If You Have Any)
Leftovers? Ha! But if you do, wrap it tight, toss in the fridge and it’ll actually taste pretty decent reheated gently (just a couple seconds in the microwave or a few minutes in a toaster oven). It’s weird, but I think it’s even better the next day; you can slice it cold on a sandwich. Though honestly, in my house it’s lucky if it makes it past midnight.
How I Like To Serve (And Family Weirdness)
I always set it out with lots of extra crackers (and a little cheese knife that inevitably gets lost in the bread basket). Sometimes, if I’m feeling extra, I throw a few apple slices on the side—tart meets creamy makes me happy. My sister-in-law swears by serving it with prosecco, but honestly, a good cup of Yorkshire tea is just as nice (coming from this side of the pond, anyway).
Things I’ve Learned the Hard Way (Pro Tips, But Real)
- I once left it in the oven too long while chatting. Brie soup isn’t what you want—so set a timer, even if you’re usually good at winging it like me.
- Don’t skip the honey if your cranberry sauce is super tart; your face will thank you. But if you like it less sweet, leave it off. Up to you.
- It looks unimpressive coming out of the oven, but wait till you cut in—best reveal ever.
FAQ From Real People (Mostly Friends Who Text Mid-Party)
- “Can I use camembert instead of brie?” Yeah, absolutely. It’s a bit funkier, but totally works. Actually, I think I prefer it sometimes (don’t tell the brie fans).
- “Can you make this ahead of time?” Sort of; assemble it, cling film, and pop in the fridge. Bake just before you want it. Don’t bake ahead or it goes all rubbery. That’s no one’s dream appetizer.
- “Do I have to use nuts?” Not at all! Seeds (like pumpkin seeds) work or just skip them. Even the plain version tastes like a tiny celebration.
- “My cheese oozed off the tray, what happened?” Welcome to the club! Sometimes it just does, usually if overbaked. No stress—scoop up that cheesy lava, throw it on crackers, pretend it’s all intentional.
Oh! Before I forget—if you’re after more festive snacks, you might find this brie & jam parcels recipe handy. And I’ve always loved this guide to homemade cranberry sauce if you want to go the extra mile (not that you have to!).
If you end up with your own brie battle story or any genius upgrades, please shout—I’m all ears (and cheese). Cheers!
Ingredients
- 1 (8 oz) wheel of brie cheese
- 1/2 cup cranberry sauce (homemade or store-bought)
- 1/4 cup shelled pistachios, coarsely chopped
- 2 tablespoons honey
- 1 sheet puff pastry (optional)
- 1 egg, beaten (if using puff pastry)
- 1 tablespoon fresh rosemary, finely chopped
- Assorted crackers or sliced baguette, for serving
Instructions
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1Preheat oven to 375°F (190°C). Line a small baking sheet with parchment paper.
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2Place the wheel of brie on the prepared baking sheet. If using puff pastry, wrap the brie in the pastry and brush with beaten egg for a golden finish.
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3Bake brie for 12–15 minutes, or until the cheese is soft and the pastry (if used) is golden brown.
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4Remove from oven, let cool for 5 minutes. Spoon cranberry sauce over the top and drizzle with honey.
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5Sprinkle chopped pistachios and rosemary on top. Serve warm with crackers or sliced baguette.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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