Baked Brie with Red Wine Cranberry Compote

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The holidays mean CRANBERRY and I’m all for it. I love a regular cranberry sauce but this savory twist on the classic is unbelievably good. Plus you put it on baked Brie- what could be better than that?


Cranberry Sauce:

1 teaspoon grapeseed oil

1 shallot, diced small

1 bag (12 oz) fresh cranberries

1/4 cup red wine

1/4 cup balsamic

1 tablespoon chopped fresh rosemary

3/4 cup brown sugar



1 round brie



The first thing you want to do is make the cranberry sauce

In a pan over medium high heat add in the grapeseed oil and chopped shallots

Cook the shallots about 2-3 minutes until completely cooked

Once cooked add in the cranberries, red wine, balsamic, brown sugar, rosemary, salt, and pepper

Cook, stirring often, until the mixture becomes thick and all of the cranberries have popped- about 10 minutes or so

Preheat your oven to 350 degrees F

Line a small sheet tray with parchment and put a wheel of brie on it. Using a knife make slits on the top (or you can trim the top) and add the cranberry sauce to the top

Let it bake for 20 minutes until bubbling and amazing. Serve immediately with crackers or sliced apples. Happy holidays!