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Spiced-Wine Cranberry Pecan Baked Brie

This ooey-gooey sweet/tart appetizer is perfect for the holiday season! Pair with The Don or our Sauv Blanc. Serve remaining cranberry sauce with your holiday dinner alongside turkey, pork or prime rib.

Cranberry sauce:

1 12-oz bag of fresh cranberries, washed 1 ¼ cup red wine (we suggest a Cab/Syrah blend such as Gård’s “The Don”) 1 ¼ cup brown sugar ½ tsp cinnamon ½ tsp ground ginger 1/8 tsp cloves 1/8 tsp nutmeg ¼ cup orange marmalade (optional - we recommend Bonne Maman available at most grocery stores)

  1. Combine all ingredients except marmalade into a medium saucepan.

  2. Stir over medium-high until sugar dissolves and mixture boils. Reduce to medium-low and simmer uncovered until berries burst and juices thicken slightly, stirring frequently - about 25 minutes.

  3. Remove from heat; stir marmalade into mixture if using. Let cool. Makes about 3 cups. Can be prepared up to one week ahead and refrigerated.

Baked brie:

1 8-oz round of brie 1/3 cup Spiced Wine Cranberry Sauce 1/2+ cup pecans, roughly chopped

1 tbsp brown sugar salt to taste

  1. Preheat oven to 350.

  2. Place unwrapped brie in an oven safe serving dish. Top with cranberry sauce, then pecans. Sprinkle with brown sugar and salt (salt amount will depend on whether you’ve used salted or unsalted pecans.)

  3. Bake uncovered on top oven rack for 14-16 minutes, taking care not to over-warm in which case brie will burst through the rind.

  4. Let cool 5 min and serve with sliced baguette or crackers (we suggest La Panzanella Rosemary Croccantini crackers or Blue Diamond Pecan Nut-Thins which are gluten free - both available at most grocery stores).

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