Brie , Cranberry , Cast Iron , Orange
Best for: A warm, shareable start to Christmas dinner.
Warm brie and ruby cranberry compote make a Christmas appetizer that invites everyone to pull up close. A small cast-iron skillet carries it from the grill to the table with very little fuss.
Grill: Indirect heat at 350°F. Equipment: Covered grill, 6–8-inch cast-iron skillet, saucepan, heatproof trivet.
Ingredients
Rest: 5 minutes. Total: 40 minutes.
Cranberry compote
- 1 cup fresh or frozen cranberries
- 1/4 cup orange juice
- 3 tablespoons granulated sugar
- 1 teaspoon finely grated orange zest
- 1/8 teaspoon ground cinnamon
Brie and serving
- 1 wheel brie, 8 oz
- 1 teaspoon olive oil
- 1 teaspoon fresh thyme leaves
- 8 oz plain crackers
Directions
Preheat the grill to 350°F indirect heat. Combine cranberries, orange juice, sugar, orange zest, and cinnamon in a saucepan.
Simmer the compote on a side burner or stovetop for 8–10 minutes, stirring occasionally, until the berries burst and the juices turn syrupy; remove from heat.
Lightly oil the small skillet. Remove all wrapping from the brie, leave the edible rind intact, and place the wheel in the skillet; score a shallow cross in the upper rind without cutting through the sides.
Set the skillet over indirect heat, close the lid, and warm the brie for 12–15 minutes, until soft in the center when gently pressed with a spoon. Remove before the wheel completely collapses.
Spoon the warm compote over the cheese and scatter with thyme. Rest for 5 minutes so the cheese is warm and flowing rather than dangerously hot.
Set the skillet on a sturdy trivet, clearly caution guests about the hot handle, and serve with crackers and a spreading knife. Refrigerate remaining cheese and compote within 2 hours.
Grilling tip: A small skillet holds the softened cheese together and keeps the cranberry topping close to every bite.
Shared safety notes: Whole cuts of beef, pork, and lamb are fully cooked at 145°F with a rest of at least 3 minutes. Ground meats cook to 160°F, poultry to 165°F, and seafood to 145°F. Refrigerate leftovers within 2 hours, use within 3–4 days, and reheat leftovers to 165°F.
