In Christmas, Desserts, Desserts, Recipes dessert

Serves 2



  • 100g frozen cranberries
  • 150g Staffords Cranberry Jelly, separated
  • 1 tsp chilli flakes
  • 1 x 250g wheel of camembert or brie cheese
  • 50g walnuts
  • 3 sprigs rosemary
  • Bread for serving, like a sourdough baguette



  1. Preheat oven to 180˚C.
  2. In a small saucepan combine the frozen cranberries, 100g Staffords Cranberry Jelly and chilli flakes. Cook over low heat until the cranberries are soft and the sauce has thickened slightly, about 5 min. Set aside.
  3. On a baking tray, score the wheel of camembert in a 2 cm by 2 cm pattern. In the cut grooves insert the rosemary leaves evenly throughout the wheel. Spread 50g of Staffords Cranberry Jelly evenly over top of the wheel. Tie a piece of kitchen twine around the outside of the wheel in order to prevent it from breaking apart too early. Sprinkle the walnuts around the wheel.
  4. Bake the camembert for 8 to 10 min or until it has become soft in the middle. This will vary depending on the age of the cheese you choose. Remove from oven and place onto a serving dish. Spoon over some of the cranberry chilli sauce and place the rest in a dish and serve on the side. Sprinkle with toasted walnuts and more fresh rosemary if desired.
  5. Serve immediately with crusty sliced bread.
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