Molten Brie Cheese With Cranberries

Molten Brie Cheese With Cranberries

Molten Brie Cheese With Cranberries

Molten Brie Cheese With Cranberries

Adina Elena Vladulescu Dt.P., RD
Forget those expensive cheese platters. By baking your cheese, you will transform good value brie into a spectacular entrée. It will rapidly become the best cheese dip you ever had. If it super quick and easy to prepare, but has that wow factor that will impress all your guests.
Personally, I have fallen in love with molten brie cheese and have cooked this recipe until I obtained the perfect mixture to spread over it. I hope you'll enjoy it as much as my family and I did!
Temps de préparation 15 minutes
Temps de cuisson 10 minutes
Temps total 25 minutes
Type de plat Appetizer, Main Course
Cuisine French
Portions 6 people


  • 1 double cream brie cheese
  • 3/4 cup cranberries fresh or frozen
  • 1/3 cup red wine* or cranberry juice
  • 1 red onion finely sliced
  • 1/3 cup pecans
  • 2 tbsp brown sugar
  • 1-2 tsp ground cinnamon
  • 1 tbsp olive oil
  • Fresh parsley


  • In a small bowl, combine the cranberries, the sugar and the wine or the cranberry juice and let them soak for 15 minutes.
  • Preheat the oven at 350°F and cover a baking sheet with aluminum foil.
  • Slice the brie cheese in half horizontally such that you will obtain two circles. Using a round cookie shape or a glass, cut off and discard the middle of the top half.
  • In a pan, heat up the olive oil and cook the onions until translucent. Add the mixture of cranberries and let it reduce until almost dry. Add the pecans and cook for a few more minutes to give them a little roast.
  • Recombine the two parts of the cheese with the hole on top and transfer them on the baking sheet. Lift up the foil around the cheese to prevent it from sagging during baking. Fill the hole in the cheese with the filling and then spread the remaining over the cheese.
  • Cook for 10 minutes and decorate with some parsley. Server with bread or crackers.
  • Enjoy!


*Note that Port wine is traditionally used in this recipe. However, you can try different red wines to replace it and adjust the quantity of sugar used. I used my dad’s wine which is a mix of Pinot Noir and Cabernet Sauvignon and it turned out absolutely delicious!

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