Uncommonly Good

Brie and Cranberry Sauce

Update: I posted this about a year ago and today came across another tasty way to combine these two flavors. These baked brie bites come from Joy the Baker.

They are hot little treats on a stick… all full of melty cheese.

Joy the Baker suggests Cherry Jam, and she says you can use your personal favorite jelly or jam but my mouth immediately watered for cranberry sauce.

This would be a great way to introduce new flavors to kids or anyone who steers clear of anything different. They won’t see the rind on the brie, and they won’t see the lumpiness of the homemade cranberry sauce. They’ll probably just ask for another one.

Now back to our regularly scheduled programing

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I subscribe to a handful of food and recipe blogs and newsletters so my mailbox usually has a half-dozen or more recipes in it each day. I’ve noticed brie and cranberry sauce in the subject of  more than a few emails the past few weeks.

Cranberry Brie

Here’s how I put them together.

I sliced a small loaf of  French bread into slices about a half-inch thick. They went into the toaster oven and I turned the oven to about 325° or so just to warm the bread and barely toast it.

I smeared each slice with a thin spread of butter (I happened to have unsalted butter at room temp today) and topped it with a thin—about 1/8″ thick—slice of Brie. Then I slid the baking sheet back into the toaster oven at the same setting for a few minutes. It won’t look melted, but after a few minutes touch the cheese with a knife to see if it’s ready. When it’s soft and smearable it’s time to take it out.

Next I spread cranberry sauce on top of the cheese and slid it back in the oven for another minute or so. Just long enough to take the chill off the cranberry sauce.

Then I ate them. All by myself. I think I’ll go make some more.


December 29, 2010 Posted by | Appetizer, Sauce | , , | 1 Comment

Homemade Cranberry Sauce. Yes! It’s really that easy.

My holiday plate may be four inches deep with turkey, dressing, mashed potatoes, giblet gravy (no liver please), green bean casserole and all the other classics, but it’s not complete without a generous tablespoon or two of homemade cranberry sauce smushed down in the middle of everything. I make sure a smear of that crimson tartness is in every bite I take.

I always offer to bring it to family meals to be sure it’s on the table.The recipe is on the back of the package of cranberries. You can find them in a plastic bag in the produce department.

This is best served at room temperature. If you make it days ahead of time keep it in the fridge and take it out and let it warm to room temp before scooping into a small bowl for serving. If you have to make it the day of the event make it as early as possible. Let it cool 10–15 minutes and pour it directly into the serving dish. Place a piece of plastic wrap directly on the surface of the sauce to keep a skin from forming. Put it in the freezer for a few minutes for a quick cool down and then leave it out to adjust to room temp before serving.

Keep in mind this will bubble up as it cook, so choose your pan wisely. Place it over medium-high heat.


Homeade Cranberry Sauce

1. Cranberries go into the pan. These are still frosty from the freezer.


Homeade Cranberry Sauce

2. Add the sugar.

Homeade Cranberry Sauce

3. Add the water.

Homeade Cranberry Sauce

4. Stir to disolve the sugar.

Homeade Cranberry Sauce

5. Cook until all the berries pop. Stir occasionally.

Homeade Cranberry Sauce

6. Remove from heat.

Homeade Cranberry Sauce

7. Let it cool some and before it congeals pour it into a container for the fridge.

If there are leftovers, pour it over a block of cream cheese and smear it on a cracker. My mom spreads it on toast like jelly.

I  recently discovered the joys of Cranberry Mustard, but it’s not cheap! I will shortly be pureeing a small batch of sauce to see if I can come up with my own home brew of cranberry mustard. I’ll let you know how it turns out.


December 8, 2010 Posted by | Sauce | , | 2 Comments


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