"Growing up, baked brie was always a staple on our holiday appetizer table. My mom and I loved the versions wrapped in pastry, and smothered with seasonal fruit. I remember it was always the first thing gone on the table, and somehow, no matter how large a wheel of brie we got, there were never any leftovers.
This recipe is sure to offer the same result, but it comes together much quicker and it's a lovely new take on an old classic. The perfectly melted brie cheese pairs so deliciously with the spicy, sweet cranberry sriracha sauce, made with Sky Valley Sriracha. It truly is my new favorite baked brie recipe, and I hope it becomes a staple on your table this holiday season."
Prep time: 5mins
Cook time: 27mins
Serves or Makes: 4-6 servings
Recipe Card
ingredients
- 1 7 ounce wheel brie cheese
- 1 cups fresh cranberries
- 3/4 cup fresh orange juice
- 1/3 cup raw sugar
- 1/2 teaspoon cinnamon
- 1 tablespoons Sky Valley Sriracha
- 2 tablespoons toasted almonds, chopped
Method
Step 1
Preheat the oven to 375. In a small saucepan, combine cranberries, orange juice, sugar, cinnamon, and Sky Valley Sriracha. Cook over medium heat, stirring occasionally, until the cranberries have burst and the liquid has boiled off, about 10-15 minutes.
Step 2
While the sriracha sauce cooks, score the brie with a paring knife. This will allow the brie to cook evenly, and for the flavors from the sauce to meld with the brie in the oven.
Step 3
Once the sauce is cooked, spoon over the scored brie. Sprinkle the top with toasted almonds. Bake for about 15-20 minutes or until bubbly and melty.
Step 4
Serve with toasted bread or crackers.
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