Blood Orange Ale and Cranberry Baked Brie
I’m keeping things short today and just popping in with a last minute easy appetizer to ring in the New Year. This Blood Orange Ale and Cranberry topped baked brie is easy and has very few ingredients. You can make the cranberries and bake the brie at home, keep the cheese warm, and assemble at a party or serve at your own New Year’s Eve celebration.
Whatever you do this weekend to celebrate the end of 2016 and the promise of a new year, I wish you all a safe and Happy New Year. Cheers!
- 12 fresh cranberries
- 1/2 cup beer
- 1 cup sugar
- pinch of salt
- 1 brie cheese wheel
- Preheat oven to 350
- Combine cranberries, beer, sugar, and salt in a sauce pan
- Bring to a boil, reduce and simmer over medium low heat until thick and some of the berries burst - about 10 minutes
- Unwrap brie and transfer to a baking sheet or baking dish
- Bake at 350 about 15 minutes or until soft and melty
- Transfer brie to a serving dish and top with cranberry mixture
- Serve with bread, toasted baguette, and/or crackers
- I happened to find a 35.2 ounce/2.2 pound wheel of brie on sale for $14.99, so I went with it. You can certainly use a smaller one, but you will only need about half of the beer/cranberry mixture. If you want the same amount, just use two smaller brie wheels.
- To make things easier, you can bake the cheese in a baking dish that can also be used as a serving dish. If you transfer the cheese, just use a large spatula and be careful not to let it fall or separate because it will be soft.
- I used Kind of a Big Deal Blood Orange Wit from Triple C brewing, but any orange flavored beer will work. They cranberries don’t cook very long, but long enough to concentrate flavors, so keep that in mind when choosing a beer. I wouldn’t recommend anything too hoppy.
- Out of all the serving options listed, I prefer a toasted baguette for the crunchy texture.