adapted from Bon Appetit.
FOR THE CRANBERRY SAUCE
1 medium navel orange, seeds removed, chopped
1 lb. fresh (or frozen) cranberries
1/2 – 3/4 cup brown sugar
2 Tbsp unsalted butter
1 3″-long cinnamon stick
½ tsp. ground allspice
Pinch of kosher salt
- Place orange in a large saucepan and pour in cold water to come 1″ up sides of pan. Bring to a boil, then remove immediately from heat and drain orange in a mesh sieve or colander. Rinse under cold water; return to saucepan. Add cranberries, sugar, butter, cinnamon, allspice, and salt and bring to a boil, stirring to dissolve sugar.
- Cook, stirring often and reducing heat as needed to avoid scorching, until cranberries burst, juices are syrupy, and pan is visible when a wooden spoon is dragged across the bottom, 12–15 minutes. Let cool.
FOR THE BAKED BRIE
- Preheat the oven to 350 degrees F.
- Place the brie on a sheet pan covered with parchment paper and top with chopped walnuts if desired. Cover top with cranberry sauce. Bake for 5 to 7 minutes, or until it starts to ooze but not melt.
- Serve with crackers.