Baked Brie w. Cranberries and Candied Pecans
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- 1 18 oz wheel of brie cheese
- 1 lb page of fresh or frozen cranberries
- 1/2 cup sugar
- 1 lemon, juice and zest
- 1/2 cup pecans
- 1/4 cup sugar
- 1/4 cup water
- To make the cranberry sauce, add all the ingredients together in a small pot over medium-high heat. Cook, stirring occasionally, until the cranberries start to pop and the sauce begins to thicken, 10 minutes. Set aside (you can make this up to a couple days in advance). In a small skillet over high heat, add the sugar and water and cook until the sugar dissolves and the mixture thickens, 10 minutes. Add the pecans, tossing to coat.
- Preheat the oven to 350 degrees. To assemble the brie: unwrap the cheese wheel and place it on an oven safe dish. Add as much of cranberry sauce and glazed pecans as you want to the top and bake for 8-10 minutes or until warmed and slightly melted. The trick is to bake the brie on the same dish you want to serve it since it can be tricky to transfer to another plate, but then again not impossible to move if you must with a spatula!
SALT & PREPPY https://www.saltandpreppy.com/