Baked Brie with Pecans and Cranberry Orange Chutney

Baked Brie with Pecans and Cranberry Orange Chutney

Submitted by: American Pecan Council

Toasted pecans and a cranberry orange chutney complement the creaminess of brie for a colorful and delicious holiday appetizer.


  • 1/2 cup roasted pecan pieces (see recipe notes)
  • 1 (13.4-ounce) round brie
  • 1 (12-ounce) bag fresh cranberries
  • 1/2 cup water
  • 1/2 cup maple syrup
  • Zest and juice of 1 orange
  • 1 teaspoon freshly chopped thyme
  • 1 teaspoon freshly chopped rosemary
  • 1 tablespoon bourbon, optional
  • 1 teaspoon maple syrup


  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment or a silicone baking mat.
  2. In a medium saucepan, combine the cranberries, saving a few for the final garnish, with the maple syrup and water. Bring the mixture to a boil over medium-high heat, and then reduce heat to medium-low and cook, stirring occasionally, until the cranberries have popped and the mixture has thickened, about 8 to 10 minutes.
  3. Remove the cranberry mixture from the heat and immediately stir in orange zest and juice, thyme, rosemary, and bourbon (if using).
  4. While the chutney cools, place the brie on the parchment-lined baking sheet. Bake for 5 to 7 minutes, or until the inside of cheese has softened while the outside remains intact.
  5. Transfer the Brie to a serving platter and top with chutney and toasted pecans. Drizzle about 1 teaspoon maple syrup over the brie and garnish with fresh thyme and a few fresh cranberries. Serve immediately with crackers, toasted bread, and apple slices.
  6. Recipe notes: Roasted pecans recipe can be found here.

Nutrition facts





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