Delight in this indulgent dip, perfect for entertaining or in a grazing platter. Our luscious Private Bin Pinot Noir pairs perfectly with this decadent Baked Camembert with Cranberries & Walnut – a combination sure to impress any guest.
1 camembert (typically about 125g)
Fresh cranberries to serve (optional)
Fresh rosemary to serve, chopped
Cranberry & walnut sauce:
2 cups fresh (or frozen) cranberries
¼ cup honey
1 tbs brown sugar
1 small orange, zested and juiced
¼ cup walnuts, chopped
- Preheat oven to 180°C
- Prepare the cranberry sauce first. Add the cranberries, honey, sugar, and orange juice to a saucepan. Bring the sauce to a boil, then reduce to a simmer and cook for about 12-15 minutes or until the mixture has thickened slightly. Set aside to cool whilst you bake the camembert.
- Remove the camembert from its packaging and place it in a small baking dish. Gently score the top of the cheese in a criss-cross pattern. Bake for 15 minutes or until the cheese is soft to touch. Remove the camembert from the oven and leave it to rest for 5 mins.
- Stir the walnuts and orange zest through the cranberry sauce and spoon it on top of the camembert. Garnish with rosemary and a few fresh cranberries (if desired) and serve with crackers or sliced baguette.