Baked Camembert with Cranberry Sauce

Cranberry sauceCranberries illustration for cranberry and camembert recipe

1 bag of cranberries (350g ish)
1 cup (200g) sugar
¼ cup port (50ml)
½ cup orange juice or water (100 ml)

  • Pour everything (though maybe keep back few tbsp of the sugar) into a pan and heat for ten minutes. Give the hot sauce a vigorous stir to crush most of the berries
  • Taste (it’s super hot, so be careful!) and see if it’s too sour – if so, add the rest of the sugar. In the unlikely event of it being too sweet, add a squeeze of lemon
  • Chill – the sauce thickens as it chills – cover and refrigerate for up to 2 weeks (or bottle in sterilized jars)

Baked camembertCamembert photo for baked camembert and cranberry sauce recipe

1 camembert (or Brie)
2 tbsp cranberry sauce
1 French loaf – or crackers, crudités, chips, breadsticks etc for dipping

  • Unwrap the camembert then put back into its wooden box (or lay on parchment paper)
  • Spread the cranberry sauce on top
  • Bake at 350 for 15 – 20 minutes – it should ooze at the touch and the cranberries should be hot
  • Spread on French bread or dip into with crackers / celery / apple slices etc

This originally appeared with a musing on boys dressed as turkeys and one of the worst dates ever.

2 Responses to Baked Camembert with Cranberry Sauce

  1. I am definitely making it but keeping the cranberry sauce out of the oven as I believe in cranberry sauce being a low temperature condiment.

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