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New Year's Eve Baked Brie with Cranberries

New Year's Eve baked Brie with cranberries pairs a warm, soft-centered wheel of cheese with a thick cranberry-orange topping and toasted pecans. Bake it until the center feels soft but the wheel still holds its shape, then serve warm with assorted crackers.
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Prep Time 5 minutes
Cook Time 20 minutes
Standing time 5 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

For the cranberry topping
  • 1 cup cranberries fresh
  • 0.25 cup sugar granulated
  • 0.25 cup water
  • 1 tsp orange zest finely grated
  • 0.25 cup pecans chopped, toasted
For the brie
  • 1 wheel (8 oz) Brie cheese
For serving
  • 1 box (8 oz) assorted crackers

Equipment

  • 1 8-inch oven-safe baking dish

Method
 

Make the cranberry topping
  1. Combine the cranberries, sugar, water, and orange zest in a small saucepan. Bring to a simmer over medium heat and cook for 8 to 10 minutes, stirring occasionally, until most of the berries have burst and the sauce has thickened.
  2. Remove the pan from the heat and stir in the pecans.
Bake the brie
  1. Heat the oven to 350°F. Place the Brie in an 8-inch oven-safe baking dish and bake for 10 to 12 minutes, until the center feels soft when gently pressed but the wheel still holds its shape.
Assemble and serve
  1. Spoon the cranberry topping over the Brie.
  2. Let stand for 5 minutes, then serve warm with the crackers.

Notes

For the best texture, serve the Brie while warm and soft-centered. Refrigerate leftovers for up to 3 days; freezing is not recommended because it can affect the Brie’s texture. For a nut-free variation, omit the pecans.