Recipe: Baked Brie with Cranberry Orange Relish

Certain flavors and ingredients shine boldly during the holiday season.  Baked brie is an elegant classic, known for being flaky, creamy, rich, and decadent.  To lighten and brighten this impressive centerpiece, cranberries and citrus are a complementary pairing.  Aside from the baking time, both the relish and the wrapped brie take under 10 minutes each to assemble.  Once baked, you’re ready to present a platter of crispy golden brown pastry enveloping a savory, melty cheese with the vibrant accent of tart fruits and a hint of sweet.  Enjoy it fresh, and we’re certain there will be no leftovers.

Baked Brie with Cranberry Orange Relish

Serves 8

Ingredients:

Cranberry Orange Relish (yields 3.5-4 C):

• 12 oz package fresh cranberries (or thawed frozen)
• Zest of 1 orange
• 2 medium oranges
• 1/3 C sugar

Baked Brie:

• 8-12 ounce wheel of brie cheese
• 1 sheet puff pastry (if frozen, thawed in advance)
• 1 egg, beaten
• Sugar, for sprinkling (if desired)
• Shelled pistachios, chopped, for garnish

• Baguette or crackers, for serving

Directions:

For the cranberry orange relish:

1. Rinse the cranberries and add them to a food processor or food chopper.  Pulse until they are broken into small pieces.
2. Add the zest of one orange to the cranberries.  Remove the remaining peel from this orange and peel the other orange.  Separate both oranges into segments and add them to the food processor/chopper, followed by 1/3 cup sugar.
3. Secure the lid onto the processor/chopper and pulse to thoroughly combine the mixture.  Use a spatula to scrape down the sides and pulse again until mixed well.
4. Taste a small portion of the relish to assess if the desired sweet-to-tart ratio is achieved. If not, add another 2 Tbsp of sugar and pulse again.
5. Transfer the relish to a serving bowl or storage container.  Store remaining relish in a sealed container in the fridge for up to 5 days.  The mixture will release more juice the longer it’s stored because the sugar will pull water from the fruit (it’s osmosis!).  Strain away the juice if you prefer a chunky relish or stir well before serving for a juicier relish.

For the baked brie:

1. Preheat the oven to 425°F.
2. Carefully cut off the top rind on the wheel of brie and discard.
3. Lay the puff pastry flat on a parchment-lined baking sheet.
4. Place the brie in the center of the pastry.  If the brie wheel is 8 ounces, the pastry piece may be slightly too large.  Trim to fit, removing extra (to use separately or discard).
5. Spread about 2/3 cup of relish onto the top of the brie and fold the corners of the pastry over the brie, sealing gently.
6. Brush the pastry with beaten egg and sprinkle lightly with sugar (if desired).
7. Bake the pastry for 18-22 minutes (22-25 for a larger wheel) or until the pastry is deep golden brown.
8. Remove and allow to rest for 5-10 minutes, then serve with your favorite baguette slices or crackers.  Top with more cranberry relish and chopped pistachios, if desired.

Swaps:

• For the brie: vegan/dairy free brie (such as by Miyoko’s Creamery, Treeline, or Rebel)
• For the puff pastry: gluten-free puff pastry (such as by Sweet Loren’s or Dufour Pastry Kitchens)