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Hand holding baguette topped with brie and cranberry compote
Print Recipe

Cranberry Compote on Brie

Make a compote of cranberries with maple syrup and rosemary, then top some brie for a phenomenal snack!
Prep Time5 minutes
Cook Time20 minutes
Course: Appetizer
Cuisine: American
Keyword: appetizer, brie, cast iron
Servings: 8 servings

Equipment

  • Cast Iron Skillet
  • pot

Ingredients

  • 8 oz brie
  • 1 cup cranberries fresh or frozen
  • 1/4 cup maple syrup
  • 1 tbsp butter
  • 2 tsp fresh rosemary chopped
  • 1/4 tsp salt
  • 1/4 tsp fresh ground black pepper
  • 1 tsp fresh lime juice
  • 1/4 cup chopped toasted pecans optional
  • 1 loaf fresh baguette sliced

Instructions

At Home

  • If using, chop and toast your pecans while you are getting your ingredients together.
  • Place cranberries, maple syrup, pecans, butter, rosemary, salt, and pepper in a small saucepan. Bring to a boil over medium heat.
  • Boil for 10 minutes or until the cranberries have broken down and your mixture is syrupy.
  • Remove from heat and stir in lime juice. 
  • Refrigerate compote up to two weeks.

At the Campsite

  • Start your campfire or heat up your grill so that your heat source is ready. If using wood or charcoal, let the flames die out prior to cooking your food.
  • (Optional) Preheat your cast iron skillet over the fire while getting your supplies ready.
  • Drizzle olive oil in the bottom of your cast iron skillet.
  • Place wheel of brie in the middle of the skillet and top it with the cranberry compote, allowing it to spill around the sides as well.
  • Set the cast iron skillet on a grate over the fire and allow it to cook until the brie has puffed up and the cranberry compote is warmed throughly (roughly 20 minutes).
  • Pull the skillet off the fire and allow to cool slightly.
  • Serve with baguette slices.