Baked Camembert with Spiced Cranberry Sauce
Is there a combination more appealing for holiday entertaining than cheesy, gooey baked camembert dolloped with homemade, velvety-spiced, cranberry sauce?
How long will it take?
35 minutes plus cooling time
What’s the serving size?
Serves 6
What do I need?
- 200 g camembert
- Fresh cranberries to serve
- Rosemary to serve
- Chopped walnuts to serve
For the Spiced Cranberry Sauce
- 350 g cranberries
- ½ cup runny honey
- 1 tbsp brown sugar
- 1 cinnamon stick
- 4 whole green cardamom pods
- ¼ tsp ground nutmeg
- 1/8 tsp ground cloves
- ¾ cup water
- Zest of 1 orange
- 2 tbsp crystalised ginger, finely chopped
- 1 tbsp Knocklofty Orange Liqueur
How do I make it?
- Prepare Spiced Cranberry Sauce first. Add cranberries, honey, brown sugar, cinnamon, cardamom pods, nutmeg, cloves and water to a medium-sized saucepan. Cover with a lid and bring to a simmer over medium-low heat. Cook for 8 minutes or until the mixture starts to thicken. Add orange zest, ginger and Knocklofty Orange Liqueur and simmer, uncovered for a further 2 minutes. Remove cinnamon stick and cardamom pods and spoon sauce into a bowl to cool.*
- Preheat oven to 180C.
- Place camembert in an oven proof dish, lined with baking paper. Bake for 10-15 minutes or until the cheese is soft to touch. Remove from oven and leave to sit for 5 minutes before covering with Spiced Cranberry Sauce. Garnish with fresh cranberries, rosemary and walnuts and serve.
*Spiced Cranberry Sauce can be made up to two days in advance and stored in an airtight container in the fridge. Serve it at room temperature.
