This Cranberry Brie Braid is one of my go-to recipes for a party. It’s easy elegant and so delicious.
In fact, I use cranberries a lot in appetizers. One of my favorites is cranberry salsa. I pick up fresh cranberries when they are in season and stick them in the freezer so we can have the salsa for at least a couple of months.
Once the fresh cranberries are out of season, I use canned and dried cranberries. Cranberry sauce makes a fantastic spread on grilled meats and sandwiches, and even works as an alternative to butter on top of pancakes. You have to try it!
You can use cranberries in a casserole, mixed with cheese for a sweet and savory filling for quesadillas, or simply serve on its own. I’ll often buy a rotisserie chicken, a container of mashed potatoes and a can of cranberry sauce to serve on busy school nights. It makes life easier and is so much better for my family than pizza or other fast food.
I also put dried cranberries in cupcakes, cookies, muffins, and top my oatmeal with them in the morning.
I guess I’m not alone in my love for cranberries; I read that more than two in five Americans say they like them in a variety of dishes, that they pair well with other ingredients, and that they are equally tasty in sweet or savory dishes.
This Cranberry Brie Braid makes such a beautiful presentation that people think I’ve slaved away in the kitchen! Let’s keep it our little secret that it actually only takes about 30 minutes of preparation to make this recipe (minus time to let it rise and bake.)
Delicious Cranberry Brie Braid
1 loaf bread dough (find it in the frozen bread section), thawed
Flour for rolling out
1 egg yolk
1 cup dried cranberries
7 oz. Brie round, sliced into 1/2 inch strips
Sprinkle flour on the counter for rolling out the dough.
Roll dough in flour to coat.
Roll out dough into a 12 x 18-inch rectangle.
Cut 2-inch strips along each long side. Make sure they match up on each side. I usually start in the middle of the dough on each side and work my way up and down the sides, matching up as I go.
Place sliced Brie down the center of the dough. Use the entire round of brie. It’s fine to place it on top of other slices as it will melt once baked.
Sprinkle cranberries over Brie and braid the dough.
What I love about this recipe is that it goes well as an appetizer with cocktails, or you can swap dried cranberries with cranberry sauce and add a simple glaze of 1/2 cup powdered sugar with 1 tsp vanilla and 2 T milk to turn this into a breakfast treat or dessert! That’s the beauty of cranberries; they add a unique flavor to savory or sweet dishes.
Now that you’ve seen how easy it is to create something delicious and elegant (with only 5 ingredients by the way!) I’m teaming up with US Cranberries and Chef Gaby from What’s Gaby Cookin’ to encourage you to enter the Summer Cran Fan Challenge to help raise funds for their local food banks.
Here’s how it works:
- Share your favorite summer cranberry recipe on social media with the hashtag #SummerCranFan
- Tag or name your local food bank in your post. It’s that easy!
The top five food banks with the most mentions will each receive a $1,000 donation from the Cranberry Marketing Committee. The challenge will run from June 12 to July 31, 2017, so get cooking! For details, visit the SummerCranFan Challenge Page.
Which delicious recipe will you share? I can’t wait to see it! Remember to use the #SummerCranFan hashtag! Good luck!