Appetizer Recipe: Baked Brie with Cranberry Sauce — Recipes from The Kitchn |Cooking With Amanda

Let's talk about holiday appetizers and cocktail party snacks. Everyone needs just one or two really reliable crowd-pleasers, no? It's a relief for a cook to put out a plate of tasty bites while he puts the finishing touches on a meal. And in the spirit of giving, let me offer you the prettiest, easiest, and most lusciously decadent appetizer I know: hot cheese smothered in sweet cranberry sauce. I mean, hello.

We've probably all had baked Brie, but this is my favorite way to do it. The Brie's sweet richness is complemented by the tart, slightly astringent cranberries, and it's baked until it's bubbling and oozey then scooped up with crackers. It's rich, sweet, and festive — practically a dessert.

I adore cranberries and I don't think that they should be relegated to just one appearance on the Thanksgiving table. Their tangy zip and vivid color lend a lot to all kinds of fall and winter dishes, and they keep very well. I usually stash a few bags in the freezer during post-Thanksgiving sales.

This appetizer features all the best things about cranberries, and it uses up leftover cranberry sauce, too. It's a good reason to just make a little extra for Thanksgiving dinner. Better yet, double the recipe. People love this stuff.

Baked Brie with Cranberry Sauce

Serves 4 to 6 as an appetizer

1 round brie cheese, at room temperature
1/3 cup whole berry cranberry sauce
2 tablespoons packed brown sugar
1 teaspoon vanilla extract
1 teaspoon orange zest
1/8 teaspoon ground nutmeg
1/4 cup chopped pecans or walnuts, roughly chopped, optional

Assorted crackers, like cracked black pepper crackerthins or homemade Harvest Crackers

Heat oven to 450°F.

Peel or slice off the top rind of the brie cheese, leaving 1/4-inch rim on top. Place the cheese place in a small baking dish like a pie pan.

Mix the cranberry sauce, sugar, vanilla, zest, and nutmeg. Top the brie with cranberry mixture and sprinkle on the nuts.

Bake at 450°F for 6 to 10 minutes or until the fruit is bubbling and the cheese is gooey. This is a delicate process, and baking time can vary. The goal is to take the cheese out just as it gets gooey, but before it collapses into a heap.

If desired, use a spatula to carefully move the cheese to a prettier serving dish. Serve immediately with assorted crackers.