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Cutting the brie with a cheese knife.
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Cranberry Baked Brie

Have you ever wanted to add a fancy appetizer to your dinner? Maybe even show off a super tasty recipe to your friends or family? This amazing Cranberry Baked Brie is sure to blow away anyone who tries it and is perfect for any occasion.
Prep Time2 mins
Cook Time15 mins
Total Time17 mins
Course: Appetizer
Cuisine: American
Keyword: cranberry brie
Servings: 10 people
Author: Jill


  • 10-14 Ounce Round Brie
  • ½ Cup Chunky Cranberry Sauce
  • ¼ Cup Chopped Pecans
  • 1 Full Sprig Fresh Rosemary
  • Drizzle of Olive Oil


  • Preheat the oven to 350°F and line a baking sheet with parchment paper.
  • Place the brie onto the baking sheet and bake 8 minutes, or until soft in the middle.
  • Remove from the oven and top with cranberry sauce, pecans, and fresh rosemary.. Drizzle with olive oil.
  • Serve with bagel chips or crackers and enjoy!


The brie will start spilling cheese out the sides once it comes out of the smoker. If you don’t want to serve it on the cedar planks, immediately use a big spatula to safely, and quickly, move it to whatever serving tray you prefer. 
I used mesquite pellets, but you can use pretty much any flavor pellet you prefer. 
If you decide against the cedar planks, I would suggest using something with a solid bottom and not just setting the brie on the grate of the smoker. You’ll be cleaning up a mess otherwise. 
If you have trouble finding a chunky cranberry sauce, I sometimes use 1 cup cranberries, ¼ cup sugar, and ¼ cup water in a saucepan. Simmer it down on medium heat for about 10 minutes, smash around the cranberries, remove from heat for 5 minutes to thicken, and voila. 
Do not use the whole cranberry sauce at the store, it was more like the jellied version and wasn’t the best consistency for this dish. 
You can use another oil if desired.