{Food} Baked Brie with Cranberry Relish

This fresh cranberry recipe always makes an appearance at our dining table during the holidays.  It’s a Thanksgiving & Christmas tradition that has been passed down thru several generations of my maternal grandmother’s side.

Photo by Modern Cupcake

My grandmother shared with me that her mother would pick the apples from their orchard.  The oranges & cranberries she purchased from the local country store. Great-Grandma Ruth would use a meat grinder to finely mince the fruit & then add sugar.  She had an eye for presentation and always served the cranberry relish in a special dish.

This dish is simple & fresh.  The colors are vibrant and the flavors consist of a bold contrast of sweetness & tartness.  I love this recipe because it can stand on it’s own or can be included with other ingredients.

Cranberry Relish 

1 Granny Smith Apple

1 Navel Orange

1 – 12 oz. Bag of Fresh Cranberries

Sugar

Wash & dry the fruit.  Core the apple & leave peeling on orange.  Place all cranberries, orange slices with peel & apple slices into a food processor.  Chop into small pieces.  Add approximately 3/4 Cup of sugar.  Pulse in food processor until desired minced consistency.  Taste & add sugar to taste.

I typically don’t add more sugar because I prefer some tartness.

For this Thanksgiving, I decided to incorporate the Cranberry Relish into a Baked Brie hors d’oeuvre.

Photo by Modern Cupcake

Baked Brie with Cranberry Relish

1 Puff Patstry

Cranberry Relish {see recipe above}

1 wheel of Brie

1 egg

Roll out pastry dough till smooth & approx. 12″ square.  Center Brie on top of dough & spoon a generous layer of Cranberry Relish on top of Brie.  Fold dough up & around Brie & Relish.  Brush egg wash on top of dough.

Preheat oven to 400 degrees.

Bake 20 – 25 minutes until crust is a golden brown.

Allow for cheese to sit 5 minutes before serving.

Serve with seasoned flatbread crackers.

Enjoy these recipes and have a wonderful & joy-filled Thanksgiving!

XOXO,

Jill

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