Brie with Cranberries Poached in Port

Split brie in half and fill with the cranberry mixture and chopped toasted pecans. Serve with baguette or crackers.

Yields

No servings information available

Ingredients

  • 1 Wedge Brie (large)
  • ¾ Pound Fresh Cranberries
  • 1 Cup Ruby Port
  • ½ Cup Sugar
  • Toasted, chopped Pecans
  • Baguette and/or crackers for serving

Nutritional information

No nutrition information available

Instructions

  1. Over medium heat, bring cranberries, port and sugar to a simmer, stirring occasionally, and cook until they begin to pop, 4 to 5 minutes. 
  2. With slotted spoon, transfer cranberries to a small sheet pan, reserving the liquid. 
  3. Refrigerate together until ready to serve with pecans, brie, and baguette or crackers. 

Similar Recipes

Spinach, Brie and Prosciutto Tart with Pecan Crust
Entrees
Grilled Portobello Mushroom With Sauteed Spinach and Cheddar Cheese
Entrees
Butterflied Beef Tenderloin Fillets Stuffed With Brie in a Cranberry-Balsamic Sauce
Entrees
Pumpkin Bread Pudding with Cranberries - 8 Servings
Desserts
Roast Turkey with Onion and Sage Seasoning and Port Gravy
Entrees
Barley with Cranberries and Pine Nuts
Sides