Baked Camembert with macerated Cranberries

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There are 1000 ways to bake a Camembert. All are good. But this one adds a little Christmas-time flair

Ingredients

  • 1 wheel good French Camembert
  • 2 cups frozen Cranberries, thawed
  • 1/4 cup sugar
  • 1/4 cup PX Sherry vinegar (don’t use dry Sherry vinegar – can use caramelised Balsamic)
  • pinch of salt
  • 4 springs fresh thyme
  • Crusty bread, for serving

Method 

  • Preheat oven to 200c
  • Mix together the sugar and vinegar, then add the thawed cranberries and toss to coat
  • Pour cranberry mix onto a lined sheet pan and roast for 3 mins
  • Take out and toss the cranberries then place back in the oven. At the same time, on a separate tray, place the Camembert in the oven and roast both for a further 5 – 10 mins, or until the cheese has melted
  • Remove and allow to cool for a minute, then serve cheese with cranberries poured over top
  • Serve with crusty bread for dipping into cheese