Sandra Lee’s Cranberry-Orange Baked Brie Recipe Is So Easy
This festive appetizer transforms familiar flavors into an impressive crowd-pleaser in your slow cooker
Take it from Sandra Lee—it’s easy to make a moment special when you use convenience ingredients to save prep time. And with Sandra Lee’s Cranberry-Orange Baked Brie recipe, Lee transforms a familiar favorite into a wow-worthy treat. Sandra makes a from-scratch topping for this baked bite, and just seven ingredients plus your slow cooker takes it over the top.
Sandra’s seasonal cranberry topping would be ideal for other uses. We like to spoon it over vanilla ice cream or serve over slices of New York-style cheesecake. A fun garnish option for Sandra Lee’s Cranberry-Orange Baked Brie recipe would be to make leaves from the puff pastry. Simply trim a corner of excess pastry and shape it into a leaf. Then, cut veins to resemble leaves and adhere to Brie-wrapped pastry with egg before baking.
Ingredients
- 1 (12 oz.) bag cranberries
- 3/4 cup sugar
- 1/2 cup orange juice
- 1/2 cup orange marmalade
- 1 cinnamon stick
- 1 sheet frozen puff pastry, thawed but well chilled
- 1 (13.2 oz.) wheel Brie
- 1 egg, beaten with 1 tsp. water
- Assorted crackers, for serving
Instructions
PrintCoat 4-qt. slow cooker with nonstick spray. In cooker, stir cranberries, sugar, orange juice and marmalade until blended. Add cinnamon. Cover and cook on high for 2–21⁄2 hrs., stirring at least once. Uncover; let cool (discard cinnamon).
Heat oven to 400°F. Coat baking sheet with spray. Unroll pastry; lay flat. Place Brie in center. Bring ends of pastry over cheese toward center of Brie. Fold ends under and lay wrapped wheel, fold side down, on sheet. Brush with egg wash; bake for 25 min. Cool 10 min. To serve, place brie on platter. Spoon cranberry sauce over top. Serve with crackers.
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