Holiday Cranberry Goat Cheese Brie

This brie is the bomb. 

When I was little, I hated all cheese- except for this one. My mom would make it for Christmas parties and it was always a huge hit. She used to make it with regular brie, but as neither of us can have cow's milk now, we've switched to using goat cheese brie: it's even better than before! 

 It's creamy, warm, delicious, and is such an easy but impressive dish for entertaining. You can make the chutney beforehand then simply warm it up before serving. I usually serve it with gluten-free crackers and/or apple slices for dipping, and of course some champagne to wash it down.

Ziggy Alberts- Runaway


1 round goat cheese brie
1 cup cranberries, fresh or frozen
¼ cup brown sugar
1 tbsp water
2 tbsp green onions, chopped
2 tsp freshly squeezed lime juice
2 tsp pickled jalapeños, chopped finely
sea salt and ground pepper
crackers for serving
apple slices for serving (optional)


Preheat oven to 350 F. In a medium sized pot, simmer the cranberries, brown sugar and water until soft, about five minutes. Add the remainder of the ingredients (not including brie), stir, and add salt and pepper to taste. Line a small, round pan with parchment paper, and place the brie in the pan. Score the top of the brie. Spoon the cranberry mixture on top, and bake for about 10-15 minutes, until the cheese has melted. Enjoy while it's hot; you can always re-warm it if the cheese hardens!