Baked Camembert with spiced cranberry relish
A festive relish gives this cheesy favourite a Christmas twist. Recipe and image courtesy of Cole & Mason, coleandmason.com
Prep: 15 mins
Cook: 40 mins
Serves: 4
Ingredients
- 1 250g Camembert cheese
- salt and freshly ground pepper
- A few thyme leaves
- 2 walnut halves, chopped
- grind of dried chillies
- olive oil
- fresh rosemary sprigs, fresh figs, honey, toasted ciabatta to serve
- 250g fresh cranberries
- 200 ml fresh orange juice
- 120g golden caster sugar
- 1 cinnamon stick
- 2-3 whole cloves
Method
Step 1
For the cranberry relish, place all the relish ingredients in a medium saucepan. Slowly bring
to the boil then reduce the heat to a simmer and cook for 20-25 minutes, stirring occasionally, until reduced and thickened. Set aside.Step 2
Preheat the oven to 200°C/180°C fan/gas mark 6.
Open the Camembert (reserving the wrapping paper) and place back in the box, or place in a
baking dish.Step 3
Using the tip of a knife score a diamond pattern lightly through the top of the cheese. Season with salt and pepper, scatter over the thyme leaves and chopped walnuts. Add a grind of dried chillies and drizzle over a little olive oil.
Step 4
Bake for 15-20 minutes until the cheese has melted. Place on the reserved wrapping paper on a serving board and arrange fresh rosemary sprigs and figs around the hot cheese. Drizzle with honey and serve with the cranberry relish, walnuts and toasted ciabatta slices.
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