Cranberry Pecan Baked Brie

brie2This is one of those holiday recipes we look forward to eating all year-long.

Be prepared everyone will ask you for this recipe.

It’s the perfect holiday party dish and it’s so simple.


brie1Sautee the red onion and butter until tender.

holiday-brieAdd raisins and rum.

holiday-cranberry-brieAdd butter, cranberries, & brown sugar.

cranberry-pecan-brieAdd vanilla.


baked-brieUsing a serrated knife, cut off the top of the brie.


Cranberry Pecan Baked Brie

Recipe Type: Appetizer
Prep time:
Cook time:
Total time:
  • 2 tBsp + 1/4 cup butter
  • 1 cup finely diced red onion (about half onion)
  • 1/2 cup Thompson raisins
  • 1 tBsp dark rum
  • 1/2 cup water
  • 1/2 cup dried cranberries
  • 1 cup finely chopped pecan halves
  • 1/3 cup firmly packed brown sugar
  • 2 tsp vanilla extract
  1. Heat 2 tbsp butter in large skillet.
  2. Sautee onion and raisins in butter for 4 minutes.
  3. Add rum; stir over medium high heat. When rum evaporates, add water. Continue cooking until the liquid is absorbed.
  4. Add 1/4 cup butter, pecans, cranberries and brown sugar. Saute 1 minute.
  5. Add vanilla.
  6. Cook 5 minutes over medium heat, stirring frequently.
  7. Set aside to cool.
  8. You can store this in the fridge for up to one week, or freeze it.
  9. Before serving, soften in the microwave at medium power for about 30-45 seconds, or let it sit at room temperature for about an hour.
  10. For the brie:
  11. Preheat the oven to 350F, with the rack in the centre of the oven. Cut the top off the brie (using a serrated knife and cold cheese helps).
  12. Spread the chutney on the brie.
  13. Place on a baking sheet or oven-proof dish.
  14. Bake 10 minutes or so, until soft in the middle.



6 thoughts on “Cranberry Pecan Baked Brie

  1. I’m making this on the weekend for a wine party – it looks delicious. One little thing – in the list of ingredients, the BRIE isn’t listed!

  2. I made this for a dinner party tonight, it was fantastic! I only used 1 tsp vanilla and 1/4 c. onion, which was plenty.

  3. Looks awesome, I just did a similiar recipe in phyllo cups, but I like the addition of the brown sugar in yours. Trying your version.

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