baked brie with cinnamon-orange cranberry sauce

adapted from Bon Appetit.



  • 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


  1. 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.
  2. 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.


  1. Preheat the oven to 350 degrees F.
  2. 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.
  3. Serve with crackers.

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