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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.

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Awatere Valley