- Author: Maggie Huntwork
Cranberry Compote & Baked Brie
My family traditionally served canned cranberry sauce for Thanksgiving dinner until my boyfriend (now husband) insisted that we make our own. This recipe for cranberry compote is now a family favorite that my husband makes each year for Thanksgiving dinner. Plus, we always bring home the leftover cranberry compote to use the next day as the perfect topping on a warm baked brie wrapped in puff pastry. But shhh… that’s our little secret!
- Cranberry Compote Ingredients:
- Two 8-ounce packages cranberries, fresh
- 1 orange, zested and juiced
- 1 cup sugar
- 1/2 cup water
- 1 medium apple, peeled and diced to cranberry size
- 1 cinnamon stick (optional)
- 1/2 cup walnut pieces, lightly toasted
- Baked Brie with Cranberry Compote Ingredients:
- One 6-8-ounce round Brie cheese (double cream works best)
- 10-inch square chilled puff pastry dough
- All-purpose flour, for dusting
- 1 large egg and 1 tablespoon of water
- Leftover cranberry compote
- 1Cranberry Compote: Put 1-1/2 bags of cranberries, orange juice, sugar, water and cinnamon stick into a saucepan over medium heat and simmer for 8 minutes.
- 2Add apple and remaining 1/2 bag of cranberries and continue to simmer approximately 12 minutes until the cranberries burst and the sauce thickens.
- 3Add nuts and orange zest, discard cinnamon stick, and cool with cover on. Serve at room temperature or let cool and refrigerate.
- 4Baked Brie with Cranberry Compote: Preheat oven to 350°F. Using a sharp knife, score top rind of cheese about 1 inch apart.
- 5Place puff pastry on a lightly floured work surface and roll to an even 1/4-inch thickness. Set cheese in center. Fold dough over cheese. Pinch dough together in center to seal gathered pleats.
- 6Line a baking sheet with parchment paper. Place wrapped cheese on baking sheet and brush evenly with egg wash. Bake until pastry is crisp and golden brown all over, about 25 to 35 minutes.
- 7Let rest 5 minutes, serve with crackers.