Cooking, Crafting, Creating, Living

Baked Brie with Cranberry Orange-Ginger Relish November 22, 2011

You can make this tart ruby-red relish up to three days ahead of the feast.

Cranberry Orange Relish


  • Zest and juice of 1 orange + fruit of second orange set aside
  • 3/4 cups sugar
  • Pinch of salt
  • 4 cups fresh cranberry
  • 1 tbls fresh grated ginger
  • 1/4 cup chopped pecans or almonds


In a medium saucepan, heat 1/2 cup water with the orange zest, orange juice, sugar and salt over medium-high heat, stirring until sugar dissolves, 2 to 3 minutes.  In a food processor chop cranberries and pecans (coarse).  Stir in the cranberries and bring to a boil.  Reduce heat and simmer until the cranberries soften and sauce has thickened slightly, about 7 minutes.  Sweeten to taste with more sugar.  Let sauce cool and stir in the fruit of the second orange and chopped ginger.

Serving suggestions:

Serve chilled over baked brie, garnish with pecan halves or slivered almonds and orange slices.

Baked Brie


  • Round Brie (Presidents Brand works great)

Preheat oven to 350 degrees.  Unwrap Brie.  With hand held grater, gently remove outer most rind so only a thin layer remains.  Be careful not to remove too much.  Rinse under cool water.  Pat dry.  Place on baking sheet with wax paper.  Bake 10-15 minutes until softened.

Serve with cranberry relish and hard crusted bread.