Cranberry Walnut Baked Brie

Warm from the oven and just starting to ooze at the edges, this cranberry walnut baked brie smells like a cozy December evening – the kind where you’re still in your slippers long after the guests have arrived. There’s a sharp, tangy note in the air from the cranberries, softened by the sweet richness of caramelized berries and toasted nuts. The cheese is creamy and slightly earthy (brie always has that quiet confidence), cradling all those bold flavors like it was meant to do nothing else. It’s simple, really… but good simple. And somehow always more special than you remembered.

Why You’ll Crave It

• The contrast – buttery soft brie meets crackling walnuts and tart bursts of cranberry, every bite is a little drama of texture.
• It looks genuinely elegant on a little serving board… with very little effort (and I mean very little).
• Perfect for gatherings but also surprisingly comforting for two, on a slow evening.
• You can prep almost everything ahead of time, which (if you’re hosting) is half the battle won.
• The leftovers—if there are any—are unreal spread on toast or folded into a warm sandwich the next day.

The first time I made this, I had no plan, just an 8 oz wheel of brie and a bag of cranberries someone left in my fridge—I served it, still warm, with torn bread and wine… we didn’t talk for the first five minutes, we just ate.

What You’ll Need

• Brie wheel: About 8 ounces, a small round—the rind is edible, but you can trim the top off depending on your mood.
• Fresh or frozen cranberries: 1 cup—whole, bright red, and ready to pop as they cook (don’t worry, they mellow out).
• Chopped walnuts: ½ cup—toast them briefly to wake up their flavor, if you have time.
• Sugar: ¼ cup—enough to take the tart edge off the cranberries.
• Fresh orange juice: 1 tablespoon—just a splash, but trust me, it makes it brighter and warmer.
• Orange zest: 1 teaspoon—grate it gently, try not to get the bitter white part.
• Vanilla extract: 1 teaspoon—barely there, but noticeable in the best way.
• Water: 1 tablespoon—to help everything meld in the pan.
• Honey (optional): 1 tablespoon—drizzle over the top after baking if you want a little gloss and sweetness.
• Crackers or sliced baguette: For serving—rough-edged breads work best to scoop up gooey bits.

Easy How-To

Get the oven going

Start by preheating your oven to 350°F (175°C). Not too hot—you want a gentle, melty situation, not bubbling cheese chaos.

Make your cranberry topping

In a small saucepan over medium heat, combine your cranberries, sugar, orange juice and zest, water, and the vanilla. Let it bubble gently, stirring occasionally. The berries will start to soften and burst—after about 8 minutes, you’ll get a jammy texture with whole berry pieces still intact. That’s when it’s perfect.

Prep the brie

Place your brie on a small oven-safe dish or skillet. If you like things tidy, you can carefully trim the top rind—it helps the toppings sink in. Totally optional.

Assemble it all

Spoon the warm cranberry compote onto the cheese. Scatter the walnuts over everything. It’ll look a bit wild, but it settles as it bakes.

Bake until gooey

Into the oven it goes. Bake for around 15–20 minutes. You’ll know it’s ready when the edges of the brie feel soft when gently prodded. Some of the topping might spill over—that’s a good thing.

Rest and drizzle (if you’re into that)

Let it sit for 5 minutes—not just for structure but so no one burns their mouth. Right before serving, a drizzle of honey can go over the top, but taste it first… it might not even need it.

Serve and enjoy

Scoop generous spoonfuls onto crackers or torn hunks of bread. Let things get a little messy—it’s part of the charm.

Good to Know

• If your cranberry topping thickens too much before you’re ready, just stir in a tiny splash of hot water to loosen it.
• Brie doesn’t really “melt” like mozzarella—it softens and slumps rather than turning liquid. Embrace the softness.
• Don’t bake it with parchment underneath unless it’s perfectly flat—otherwise the molten cheese escapes under and sticks (happened to me once… never again).

Serving Ideas

• Serve on a wooden cutting board surrounded by crackers, seed-studded bread, apple slices, and maybe some prosciutto if you’re feeling fancy.

Top Tricks

• Let the brie come to room temp before baking—it’ll soften more evenly and give you that dreamy, gooey center.

Frequently Asked Questions

Can I use camembert instead of brie?

Yes, definitely. Camembert is a little earthier and slightly firmer, but melts in a similar way and pairs beautifully with the same sweet toppings.

How long can it sit out after baking?

It’s best within 20 minutes of coming out of the oven, but it’ll be perfectly fine on the table for up to an hour. The texture just thickens as it cools—but still delicious.

Should I remove the rind?

Totally up to you. I usually leave the sides but slice the top off so the cranberry walnut topping melts right into the cheese—it also makes scooping easier.

Can I make it ahead?

You can prep the cranberry walnut topping up to two days in advance, and assemble everything on the baking dish the night before. Just cover and refrigerate, then bake fresh when ready.