Baked Brie with Cranberry Sauce

Baked brie is one of those appetizers that feels like pure magic—simple to make, but rich, elegant, and totally irresistible once it hits the table. Imagine pulling a golden, gooey round of brie out of the oven, cutting through the rind, and watching the creamy cheese melt into a warm pool. Pair that with a tangy cranberry sauce, and suddenly you’ve got the perfect balance of sweet, tart, and savory in every single bite.

This fall baked brie is the kind of dish that fits right into every celebration, whether it’s a cozy night in with a glass of wine or a big holiday gathering. It’s one of those recipes that never fails to impress, yet requires almost no effort on your part. A wheel of brie, a handful of pantry ingredients, and about 15 minutes in the oven—and you’re set with an appetizer that disappears faster than anything else on the table.

What makes this especially wonderful is how versatile it is for the holidays. If you’re planning your Thanksgiving spread and looking for crowd-pleasing Thanksgiving brie recipes, this baked brie cheese recipe deserves a spot. It pairs beautifully with roasted turkey, stuffing, and all those savory sides. For Christmas baked brie, the cranberry sauce feels especially festive, adding that pop of ruby-red color and bright flavor that makes the table look even more special. Whether you’re serving it as a starter or as part of a cheese board, it instantly brings warmth and cheer.

And let’s not forget the casual side of it. You don’t have to wait for Thanksgiving baked brie moments to enjoy this dish—it’s also perfect for those in-between gatherings where you want something easy but indulgent. Cranberry brie dip, as I like to call it once it’s baked and bubbling, is the kind of recipe you’ll turn to again and again, not just for the holidays but anytime you need something quick, comforting, and completely delicious.

Why You’ll Love It

• The melty cheese factor – When the brie warms up and turns into that creamy, luscious dip, it feels like the ultimate comfort food. It’s gooey, indulgent, and so satisfying.
• Holiday-ready with zero stress – Whether you need a Thanksgiving baked brie appetizer or a Christmas baked brie centerpiece, this comes together in minutes and looks far fancier than the effort it takes.
• Sweet + savory perfection – The tart cranberry sauce cuts through the richness of the cheese, creating that perfect bite that keeps everyone coming back for more.
• Versatile serving options – Spread it on crackers, dip in with warm bread, or even spoon it over roasted meats. This baked brie cheese recipe isn’t just for dipping—it’s a multitasker.
• Always a crowd favorite – No matter the occasion, cranberry brie dip is one of those dishes that vanishes from the table almost instantly. You might even want to make two!

Ingredient List

• 1 wheel of brie cheese (about 8 oz)
• ½ cup cranberry sauce (homemade or store-bought)
• 2 tablespoons chopped pecans (optional)
• 1 tablespoon honey or maple syrup
• 1 sprig fresh rosemary (or ½ teaspoon dried)
• Crackers, baguette slices, or apple slices for serving

Ingredient Notes

• Brie cheese – I usually grab an 8-ounce wheel of brie. Double it if you’re hosting a big crowd because this disappears fast. Leave the rind on—it’s completely edible and holds the cheese together as it melts.
• Cranberry sauce – Homemade cranberry sauce really shines here, but a good-quality jar from the store works just as well. I keep an extra can in my pantry during the holidays just for recipes like this.
• Nuts – Pecans add crunch and warmth, but walnuts or pistachios work too. Toast them lightly before sprinkling on top for extra flavor.
• Honey or maple syrup – Don’t skip this! That drizzle of sweetness ties everything together and makes the cranberry flavor pop. Personally, I love using maple syrup for a cozy fall vibe.
• Rosemary – A little goes a long way. It adds that fragrant, festive touch. Fresh rosemary sprigs look especially pretty if you’re serving this for a Thanksgiving or Christmas gathering.

Kitchen Equipment Needed

• Baking dish or small cast iron skillet – Holds the brie as it bakes. I love using a mini cast iron because it keeps the cheese warm longer.
• Parchment paper – Makes cleanup so much easier, especially if the cheese oozes out a little.
• Sharp knife – For scoring the top of the brie or slicing baguette to serve alongside.
• Small saucepan (optional) – If you’re making homemade cranberry sauce instead of using store-bought.
• Serving board or platter – Perfect for arranging the baked brie with crackers, bread, or fruit around it for a festive presentation.

Instructions

Step 1 — Preheat and bring the brie to room temperature

1. Take the brie out of the fridge and set it on the counter for 20–30 minutes. Room-temperature brie melts much more evenly.
2. Preheat your oven to 350°F (175°C) and place a rack in the center.
3. Line your baking dish or mini cast-iron skillet with parchment paper so you can lift the baked cheese out easily.

Pro tip: Letting the brie sit at room temp is not optional—cold cheese can take longer to soften and may not become as luxuriously gooey.

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Step 2 — (Optional) Make a quick cranberry sauce

If you want homemade cranberry sauce (totally worth it), this takes about 10–12 minutes.

Ingredients for the quick sauce (optional)

• 1 cup fresh or frozen cranberries
• 1/3 cup granulated sugar
• 1/3 cup water (or orange juice for extra brightness)
• 1 tablespoon orange juice (optional)
• Zest of ½ an orange (optional)

Steps

1. Combine cranberries, sugar, and water (or orange juice) in a small saucepan over medium heat.
2. Bring to a gentle boil, then reduce heat and simmer, stirring occasionally, until the berries pop and the sauce thickens (about 8–10 minutes).
3. Stir in orange juice and zest if using, then remove from heat and let cool slightly—the sauce will thicken as it cools.

Pro tip: Simmer just until the berries pop and the sauce is glossy—overcooking turns it dull and too thick. If you’re short on time, jarred cranberry sauce heated briefly on the stove with a little orange zest is a great shortcut.

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Step 3 — Score and assemble the brie

1. Place the brie wheel in the prepared baking dish.
2. Using a small, sharp knife, make a shallow cut across the top in an “X” or a few shallow slits—just through the rind, about 1/8 inch deep. This helps the flavors sink in without the cheese oozing out too much.
3. Spoon about ½ cup of cranberry sauce onto the center of the brie and gently spread toward the edges (leave a little rind perimeter so it holds shape).
4. Sprinkle the chopped pecans over the cranberry layer.
5. Drizzle 1 tablespoon honey or maple syrup on top and tuck a small rosemary sprig (or sprinkle dried rosemary) for aroma.

Pro tip: Score lightly—too deep and the cheese will leak through the rind. Those shallow cuts let the cranberry flavors mingle while keeping the wheel intact.

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Step 4 — Bake until perfectly gooey

1. Put the baking dish in the preheated oven on the center rack.
2. Bake for 12–15 minutes, checking at the 10-minute mark. You want the rind to be golden and the center soft and jiggly—not completely collapsed.
3. If your wheel was chilled or you used a very cold dish, add 3–5 minutes to the bake time.

How to tell it’s done: Gently press the top with the back of a spoon — it should feel soft and give easily. If the cheese looks excessively oily or the rind is deeply cracked, it’s probably a touch overbaked.

Pro tip: Keep an eye after the 10-minute mark—ovens vary and a minute or two makes the difference between perfectly melty and too loose.

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Step 5 — Rest, garnish, and serve

1. Remove the brie from the oven and let it rest 2–3 minutes—this helps the cheese settle so it’s easier to spoon.
2. Transfer the whole dish or wheel to your serving board or platter (use the parchment to lift if needed).
3. Add a final spoonful of cranberry sauce if you like it saucier, sprinkle a few extra nuts, and place fresh rosemary for a pretty finish.
4. Serve with crackers, warm baguette slices, or apple slices and small spreader knives so guests can dig in.

Pro tip: Let it rest briefly—cutting or digging in immediately can make things messier. Also, warm bread makes every bite feel extra cozy.

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Quick make-ahead & reheating notes

• You can make the cranberry sauce up to 3–4 days ahead and refrigerate.
• Assemble the brie (scored + cranberry + nuts) and cover tightly in the fridge for up to 6 hours—add the honey and fresh rosemary just before baking. If chilled, add a few extra minutes to bake time.
• To reheat leftovers, place in a 300°F (150°C) oven for 5–8 minutes until warmed through.

Tips and Tricks for Success

• Don’t skip the parchment. It saves you from sticky cleanup and makes it easy to transfer the brie to a serving board.
• Check early. Start peeking at the 10-minute mark so you don’t overbake. Perfect baked brie is gooey, not runny.
• Toast the nuts. A quick 3–5 minutes in a dry skillet makes pecans or walnuts so much more flavorful.
• Use a small skillet or baking dish. It keeps the cheese warm longer and makes serving less messy.
• Pair with something fresh. Crisp apple slices or grapes balance the richness and give the spread a pop of freshness.
• Double up for a crowd. If you’re serving more than 6–8 people, bake two wheels side by side—this recipe vanishes quickly.

Ingredient Substitutions and Variations

• Different cheese: Camembert works beautifully in place of brie—it’s slightly earthier but melts just as well.
• Nut-free option: Skip the pecans and sprinkle on toasted pumpkin seeds or sunflower seeds for crunch.
• Jam swap: Replace cranberry sauce with fig jam, raspberry preserves, or apricot jam for a different twist.
• Savory style: Try caramelized onions or roasted garlic instead of cranberry for a deeper, more savory flavor.
• Herb variations: Swap rosemary for thyme or sage—both add a cozy, holiday feel.
• Add pastry: Wrap the whole brie in puff pastry before baking for an extra indulgent version (bake about 25–30 minutes until golden).
• Spice it up: Add a tiny pinch of red pepper flakes to the cranberry layer for a sweet-heat combo.

Serving Suggestions

• With warm bread and crackers – I love serving this baked brie with slices of toasted baguette and a mix of crackers—the different textures make each bite fun.
• Fresh fruit pairing – Apple slices, pears, and red grapes are my go-to. The crisp sweetness balances out the richness of the cheese beautifully.
• Holiday cheese board – Place the baked brie in the center of a festive board surrounded by nuts, dried fruit, olives, and cured meats for a stunning party centerpiece.
• As a side to roasted meats – I sometimes spoon a little of the cranberry brie dip over slices of roasted turkey or ham—it feels indulgent but oh-so-good.
• Wine night appetizer – Brie, cranberry, and a glass of pinot noir? Yes please. It’s the perfect cozy pairing for a night in.

Storage and Reheating Instructions

• Refrigeration: Store leftovers in an airtight container in the fridge for up to 2 days.
• Reheating: Place in a 300°F (150°C) oven for 5–8 minutes until warmed through. Avoid microwaving—it can make the cheese rubbery and oily.
• Make-ahead cranberry sauce: Prep your cranberry sauce up to 3–4 days ahead and keep it chilled until ready to assemble.
• Freezing: Not recommended—soft cheeses don’t hold their creamy texture once frozen.

Frequently Asked Questions

Can I eat the rind on brie?

Yes! The rind is completely edible and actually helps keep the cheese together as it melts. It also adds a little earthy flavor that balances the creaminess.

What’s the best way to keep brie warm for serving?

A small cast iron skillet works wonders since it holds heat longer. You can also pop the dish back in a low oven (around 250°F) for a few minutes if it cools too much.

Can I make this recipe ahead of time?

You can assemble the brie with cranberry and nuts a few hours in advance. Just cover and refrigerate, then bake right before serving. Add honey and fresh herbs at the last minute so they stay fresh.

What if I don’t like cranberries?

No problem! Swap in your favorite jam or chutney—fig, apricot, raspberry, or even caramelized onions all taste amazing with brie.

How do I know when the brie is done baking?

The rind should look slightly puffed and golden, and when you gently press the top, it should feel soft and gooey underneath. If it jiggles loosely, it’s ready to serve.

Can I wrap this baked brie in puff pastry?

Absolutely! Just wrap the brie (cranberry and all) in a sheet of puff pastry, brush with egg wash, and bake at 375°F for about 25–30 minutes until golden brown.

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Did you try this baked brie with cranberry sauce? Let me know in the comments how it turned out—I’d love to hear if you made it for Thanksgiving, Christmas, or just a cozy night in!