This Baked Brie with Cranberries and Walnuts recipe makes a festive, crowd-pleasing holiday appetizer. Its pretty presentation is perfect for a Thanksgiving charcuterie board or as a stand-alone starter.
I love using cookie cutters to create cheese cutouts — a simple trick that elevates any party spread and makes your cheeseboard look intentional and charming.
For this version I used a turkey cookie cutter, but any shape will work — just match the cutter size to the cheese wheel. You can easily customize the look for any holiday by switching shapes, or vary the fruit for different seasonal flavors.
What is Brie?
Brie is a soft, buttery cheese made from cow’s or goat’s milk and wrapped in an edible molded rind. Originating in France, traditional Brie develops more pronounced flavors as it ages; imported Brie in some countries may be handled differently to allow for safe transport.
Can You Eat the Rind?
Yes — the white rind is technically a harmless mold that helps protect the cheese during production. It’s edible, though some people find its flavor slightly bitter compared with the creamy interior.
Cranberry Walnut Brie Ingredients
- Brie cheese wheel (about 9–10 oz)
- Prepared whole-berry cranberry sauce or homemade sauce (recipe below)
- Walnuts or pecans, chopped
How to Make Baked Brie with Cranberries
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
Place the Brie wheel on the prepared sheet. Position your cookie cutter over the center and press gently down into the cheese to create a decorative cutout. If the Brie is thick, remove the small shaped piece, slice it horizontally to even the thickness, and return it to the center so the shape remains intact.
Bake the Brie for 5–8 minutes until it’s softened but not fully collapsed. Remove from the oven and let it rest for 5 minutes before topping with the cranberry walnut sauce.
How to Make Quick Cranberry Walnut Sauce
Ingredients for Easy Cranberry Sauce with Nuts
- 1 cup fresh cranberries, rinsed
- 1/4 cup honey
- 1 tablespoon unsalted butter
- 1 teaspoon fresh thyme (or 1/4 teaspoon dried)
- 1 teaspoon fresh lemon juice
- 1/4 cup chopped walnuts or pecans
- Pinch of salt and a little black pepper to taste
How to Make the Walnut Cranberry Sauce
Combine the cranberries, honey, butter, thyme, lemon juice, salt, pepper, and chopped nuts in a small saucepan. Cook over medium heat and bring to a gentle boil, stirring frequently as the berries burst and the mixture thickens. Once reduced to a jammy consistency, remove from heat and let cool for 5–10 minutes before spooning onto the baked Brie.
Tips for Making Baked Brie with Cranberries
- Whole-berry cranberry sauce gives the best texture and appearance; jellied sauce is less ideal.
- Make the cranberry-walnut sauce ahead of time if desired. Rewarm slightly before serving or use at room temperature.
- Allow the sauce to cool briefly before adding it to the Brie; adding a hot sauce can cause the cheese to over-melt and lose its shape.
Serving and Variations
Serve this baked Brie on a board with toasted baguette slices, crackers, apple or pear slices, and extra nuts. Swap the cranberry for apricot or cherry preserves, or use different cookie cutter shapes to match holidays and celebrations.
Recipe Summary
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Cooling Time: 5 minutes
- Total Time: 25 minutes
- Servings: about 10 (as an appetizer)
Ingredients (Concise)
- 9–10 oz round Brie cheese wheel
- 1/2 cup prepared whole-berry cranberry sauce (or homemade)
- 1 cup fresh cranberries (if making sauce)
- 1/4 cup chopped walnuts or pecans
- 1/4 cup honey
- 1 tablespoon unsalted butter
- 1 teaspoon fresh thyme
- 1 teaspoon lemon juice
- Salt and pepper to taste
Instructions (Concise)
- Preheat oven to 350°F and line a baking sheet.
- Place Brie on the sheet and use a cookie cutter to press a shape into the center. If needed, trim the cutout for even thickness and return it to the center.
- Bake 5–8 minutes until softened. Remove and rest 5 minutes.
- For homemade sauce: combine cranberries, honey, butter, thyme, lemon juice, nuts, salt, and pepper in a small saucepan. Bring to a boil, stirring until thickened. Cool 5–10 minutes.
- Spoon cooled cranberry-walnut sauce into the cutout on the Brie. Serve with bread, crackers, and fruit.
Notes
- This makes a beautiful addition to any holiday board and is simple to prepare.
- Change the cookie cutter shape to adapt the presentation for different occasions.
If you try this recipe, a quick note or photo is always appreciated — it’s great to see how people adapt the dish for their gatherings. Enjoy!