baked camembert brulée with cranberry sauce and orange zest

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.

Directions
  • 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!
Ingredients
  • 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

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