Brie and cranberry torte recipe

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serves: 6 - 8
Skill: easy
Cost: not
Prep: 15 min
Cooking: 8 min
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  • In this easy recipe rich, creamy brie combines with sweet cranberries and raspberries. Use it as a starter or with salad as a light lunch. It’s also impressive for a party or buffet.


    • A small, whole brie about 20 cm in diameter3tbsp caster sugar
    • 200g (7oz) fresh or frozen cranberries
    • 75g (3oz) fresh or frozen raspberries
    • 2tsp arrowroot
    • To serve
    • Baguette or other crusty bread


    • Gently heat the sugar and 2tbsp water in a saucepan until the sugar dissolves. Add the cranberries and raspberries to the pan and stir, turn the heat up, cover the pan and cook for about 4-5 mins until the cranberries start to split, shaking the pan occasionally.

    • Remove the pan from the heat and stir in the arrowroot mixed with a tbsp of water. Put the pan back on a gentle heat until the juice turns clear. Set aside to cool and chill in the fridge for a couple of hours.

    • Carefully slice the top layer of rind off the Brie and spread over the cranberry topping. Cut torte into wedges and serve with slices of baguette or other crusty bread.

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