Baked Brie with Fresh Cranberry Sauce Recipe

Ingredients

1 tbsp unsalted butter
1 tbsp honey
25g walnut halves
200g Brie
1 garlic clove
2-3 thyme sprigs
100g cranberries
1 orange
Baguette or crackers, to serve

Prep: 10 mins | Cook: 30 mins

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Method

1. Preheat your oven to 200°C/Fan 180°C/Gas 6. Line a plate with baking paper. Put a frying pan on a medium heat. Add 1 tbsp butter and 1 tbsp honey. Gently warm till the butter has melted. Add a pinch of salt and stir together, then tip in the walnuts. Cook, stirring, for 2-3 mins or till the walnuts are well coated and lightly browned. Scoop out onto the plate and set aside to cool.

2. Unwrap the Brie and place it in a snug baking dish. Use a small, sharp knife to score a shallow criss-cross pattern into the Brie. Peel and thinly slice the garlic clove. Pick small sprigs off the woody thyme sprigs. Push the garlic slices and thyme into the cuts in the Brie. Bake the Brie for 20-25 mins or till it's soft, golden and it looks liquid in the middle.

3. Meanwhile, tip the cranberries into a small pan. Finely grate in the zest from the orange. Squeeze in the juice from half. Add 1 tbsp honey and 4 tbsp water. Place on a medium heat and bring to a simmer. Turn the heat down and simmer for 4-5 mins, stirring occasionally, till the cranberries have collapsed and formed a thick sauce. Take off the heat and set aside.

4. Tip the cooled walnuts onto a chopping board and roughly chop them.

5. When the Brie comes out of the oven, spoon over a little of the cranberry sauce and sprinkle over some of the chopped walnuts. Garnish with some thyme sprigs. Spoon the remaining cranberry sauce and walnuts into separate serving bowls. Serve the Brie with sliced baguette or crackers for scooping and dipping.