Photo: Pexels
Fire cider used: Berries, Florals & Honey | Honey used: Shenandoah Valley Springtime Honey
A warm wheel of brie topped with a quick cranberry compote makes an easy holiday appetizer. Berries, Florals & Honey fire cider gives the cranberries orange and warm spice, and our Shenandoah Valley Springtime Honey, with its apple and dandelion notes and a hint of vanilla, sweetens them. Make the compote up to a week ahead.
Ingredients
Cranberry compote
- 1 1/2 cups fresh or frozen cranberries
- 1/4 cup Shenandoah Valley Springtime Honey, plus 1 teaspoon to finish
- 1/4 cup Fire Cider: Berries, Florals & Honey, shaken well, plus 1 teaspoon to finish
- 2 tablespoons water
- 1 strip orange zest
- A pinch of kosher salt
Brie
- 1 wheel brie (about 8 ounces)
- 2 tablespoons chopped toasted pecans
- Crackers, sliced baguette and apple slices, for serving
Steps
- Make the compote: put the cranberries, 1/4 cup honey, 1/4 cup fire cider, water, orange zest and salt in a small saucepan.
- Simmer over medium heat, stirring now and then, 8 to 10 minutes, until most berries have popped and the sauce thickens. It will thicken more as it cools.
- Take it off the heat, remove the zest, and stir in 1 teaspoon of fire cider. Let it cool at least 10 minutes.
- Heat the oven to 350°F. Set the brie in a small baking dish or on a parchment-lined sheet pan.
- Bake 10 to 15 minutes, until the center feels soft when pressed.
- Spoon the compote over the warm brie, scatter the pecans on top and drizzle with the last teaspoon of honey. Serve right away.
Tips and storage
- Cooking changes fire cider's flavor. The vinegar mellows as the compote simmers, and the teaspoon stirred in at the end brings back some tang.
- Refrigerate the compote in a closed jar up to 1 week. It's also good on yogurt or with roast turkey.
- Refrigerate leftover brie and use within 3 days.
- Refrigerate fire cider after opening.