baked camembert brulée with cranberry sauce and orange zest posted in: Appetizers | Time: 10 minutes | Yield: 4-6 | Tagged in: Holiday
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This holiday season enjoy a warm and melty camembert brulée topped with authentic cranberry sauce and orange zest. Our lesley stowe raincoast crisps
® cranberry and hazelnut provide the perfect base for this festive favourite, ready in under 10 minutes.
lesley stowe raincoast crisps, ® cranberry and hazelnut
lesley stowe raincoast crisps, ® fig and olive
lesley stowe raincoast crisps ® rosemary raisin pecan
For cranberry sauce: STEP 1: Soak cranberries in hot water for 1-2 minutes until they have started to swell. STEP 2: Place water and cranberries in a small pot with ¼ cup sugar and bring to a boil for 2-3 minutes, until berries are plump and mixture is thick. STEP 3: Set aside and cool. For baked camembert: STEP 1: Place cheese on a foil lined baking sheet and cover top with 2 teaspoons of white sugar and spread evenly. STEP 2: Place on the ¾ rack in the oven under a hot broiler and bake until sugar caramelizes, approximately 2.5 minutes. Watch carefully, as it can go from perfect to burnt quickly. To serve: STEP 1: Lift baked cheese onto a serving plate. STEP 2: Top with cranberry sauce and add orange zest. STEP 3: Serve with lesley stowe raincoast crisps ® cranberry and hazelnut. STEP 4: Enjoy!
¼ cup dried cranberries ¼ cup hot water ⅓ cup of white sugar 1 small wheel camembert cheese (approximately 300g), could substitute brie 1 orange for zesting 1 pack of lesley stowe raincoast crisps ® cranberry and hazelnut