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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.


  • 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


  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.