Baked Camembert with Cranberry & Orange Compote

• Produce

  • 8 oz Cranberries, fresh
  • 1 tsp Thyme, Fresh packed

• Baking & Spices

  • 1/4 cup Granulated sugar
  • 1 Kosher salt & fresh ground black pepper

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

• Dairy

  • 8 oz Of camembert, round

• Beer, Wine & Liquor

  • 5/16 cup Brandy

• Other

  • 1 Orange – zested (about 1 tbs packed

Found on nospoonnecessary.com

Ingredients

• Cranberries:
• ¼ Cup Brandy
• ¼ Cup Granulated Sugar
• 8 ounces Fresh Cranberries*, divided
• 1 Orange – zested (about 1 TBS packed)
• 1 tsp Fresh Thyme, packed
• Kosher Salt & Fresh Ground Black Pepper
• Camembert:
• 8 ounce round of Camembert
• 1 TBS Brandy
• 1 TBS Extra Virgin Olive Oil
• For Serving: Crackers, Baguette Slices, Walnuts, Grapes

Directions

• Preheat oven to 350 degrees F.
• For the Cranberries: In a small saucepan over medium-high heat, cook brandy and sugar, stirring occasionally. Bring to a boil. Add half of the cranberries and cook, stirring frequently, until the cranberries burst, about 5-6 minutes. Add in the remaining cranberries and bring to a boil. Immediately remove the pan from heat and stir in the orange zest and thyme. Season to taste with a pinch of salt. Set aside, uncovered, to cool to room temperature.
• For the Baked Camembert: Score the top of the camembert in a crosshatch pattern with a paring knife. Transfer to a small baking dish. In a small bowl combine the brandy, oil and a pinch of salt. Pour mixture over cheese. Bake until cheese is very soft, about 15-20 minutes. Spoon any liquid over the cheese and let rest to firm up slightly, about 5 minutes.
• To Serve: Spoon cranberry mixture over cheese and serve with crackers, baguette slices and optional cheese board garnishes.