Ingredients:

  • 1 cup Fresh Cranberries, rinsed
  • ½ cup Granulated Sugar
  • ¼ cup Water
  • 1 tsp Orange Zest, finely grated
  • 1 whole Cinnamon Stick
  • 3 Whole Cloves
  • ⅛ tsp Salt
  • 7 oz Brie Cheese Wheel (rind-on)
  • ¼ cup Pecans, roughly chopped and toasted
  • 1 tsp Fresh Thyme leaves
  • 1 Tbsp Maple Syrup or Honey (Optional drizzle)

Instructions:

  1. Combine cranberries, sugar, water, orange zest, cinnamon stick, and cloves into a small saucepan. Bring the mixture to a gentle boil over medium heat, stirring until the sugar dissolves.
  2. Reduce heat and simmer for 8–10 minutes, or until the cranberries burst and the relish thickens slightly. Remove from heat, discard the cinnamon stick and cloves, and allow the relish to cool completely to room temperature.
  3. Preheat your oven to 350°F (175°C). Carefully score the top rind of the cold Brie in a shallow crosshatch pattern, taking care not to cut through the cheese completely.
  4. Transfer the Brie wheel to the centre of an oven-safe baking dish or skillet. Sprinkle the surface with the fresh thyme leaves and half of the chopped, toasted pecans.
  5. Bake for 20–25 minutes. The Brie should be visibly puffed up and feel entirely molten in the center when gently pressed.
  6. Remove the dish from the oven. Immediately spoon the cooled cranberry relish over the top center of the baked Brie, letting some spill tantalizingly over the sides.
  7. Garnish with the remaining toasted pecans and a sprig of fresh thyme. If desired, drizzle sparingly with maple syrup or honey. Serve immediately while hot with sturdy crackers or sliced bread.