Cranberry Brie Bombs
When I first started developing this recipe, I wanted to make my own bread. That’s the Great British Bake-Off fan in me talking; I’m always inspired to do all kinds of crazy things when I’m finished watching it. And then I realized: What the heck, man? It’s the holidays! Nobody has time to sit around waiting for bread to rise! And if something happens to mess it up, do you have time to start all over again? With family on the way and kids/dogs/spouses nagging you left and right?
No. A million times, no.
So I switched it up, and made a nice easy recipe for once that doesn’t involve a lot of headaches. My shortcut for bread? Refrigerated biscuit dough. Yes! Pop open your favorite brand of biscuits, cut them in half, and wrap them around some cheese and jam, and you’ve got yourself a winning appetizer.
One thing I didn’t skimp on was the jam. Could you use canned cranberry sauce? Of course! You need to know, however, that no one likes it. Literally no one. No one has ever plopped that can of jelly into a bowl, watched it hold the shape of the ridges of the can, and thought “yaaaaas, my Thanksgiving dinner is complete?”
So go ahead and do yourself a favor: make the sauce from scratch. It’s a million times better, and your guests will thank you for it. The key thing that needs to be done with the sauce is that it needs to be watched carefully over a low heat. I thought I could let it boil at medium low while I watched some Bake-Off the first time, and I found out what burnt cranberries taste like. Not fun.
So go ahead and give this recipe a try, and let me know how it turns out for you! I hope your guests love it as a little appetizer, teasing them with the gorgeous flavors you’re going to serve them with the main course. Or, just sling them some of these and tell them they’re lucky they got that much, who am I to judge? In case you ARE the Martha Stewart type and are looking for more appetizers to serve throughout the holidays, the Bluegrass Blogger group has got you covered! Make sure to check out the rest of these lovely recipes to make sure your menu is never stale throughout all the gatherings. Happy cooking, happy baking, and happy holidays!
Balsamic Honey & Goat Cheese Pears
Sweet & Sassy Pigs in a Blanket
Cranberry Brie Bombs
- 1 can refrigerated biscuit dough
- 1 cup fresh cranberries
- 1 cup sugar
- 1 orange (zested and juiced)
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1/2 tsp ground cloves
- 3 oz brie
- 1/2 cup walnuts (optional)
- 1 egg (beaten, for an egg wash)
- Start by making the cranberry sauce. Pour the cranberries and sugar into a medium heavy-bottomed saucepan with the zest and juice of one orange. Set on a medium heat until it begins to boil; turn to low and add the spices. Let it simmer, stirring occasionally and smashing the cranberries with the back of a spoon until thickened (about 15-20 minutes).
- Preheat your oven to 375 degrees F. While the sauce is cooking, open the can of biscuit dough and cut the rounds in half with a pair of kitchen shears. Roll the halves into a ball and then press flat with your fingers, making a flat round. Cut small chunks of the brie and place on the rounds, adding some walnuts if using. When the cranberry sauce is cool, add to the rounds. Wrap the dough around the filling, pinching the seams to make sure as little leakage occurs as possible.
- Place dough balls into a greased 8x8 baking sheet. They should be touching, because you want this to be a tear and share kind of thing. Brush the tops with the beaten egg to give it a shine when it comes out of the oven, and bake for 15-20 minutes (they will take longer than normal biscuits to bake because they are thicker and more concentrated). Allow to cool for a few minutes, then slide the "loaf" onto a serving platter for guests to tear apart and help themselves. Enjoy!
- This would go REALLY well with a white chocolate dipping sauce. Is it wrong to combine cheese and chocolate? Never.