Crispy Brie Wedges with Cranberry Sauce

    Forget the diet --- enjoy the scrumptious delight

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    • BRIE
    • Vegetable Oil - For Deep Frying
    • 120g/4oz Brie - cut into wedges
    • 60g/2oz Plain Flour
    • 2 Eggs - lightly beaten
    • 100g/3┬Żoz or so fresh White Breadcrumbs
    • SAUCE
    • 360g/12oz fresh Cranberries
    • 180ml/6fl oz Orange Juice
    • 150g/5oz Brown Sugar
    • 60g/2oz White Sugar
    • 60ml/2fl oz Rum


    1. SAUCE
    2. Place all the ingredients in a sauce pan and cook on medium heat, stirring occasionally for 15-20 minutes or until most of the liquid has reduced;
    3. Remove from the heat
    4. BRIE
    5. Place the vegetable oil into a deep, heavy-bottomed saucepan and heat until sizzles;
    6. Arrange the flour and beaten egg into separate bowls and breadcrumbs on a plate;
    7. Dip each wedge of brie first in the plain flour, then in the beaten egg and finally in the breadcrumbs, shaking off any excess between each stage;
    8. Carefully place the brie wedges into the hot oil and deep fry for 4-5 minutes, or until golden-brown;
    9. Remove the wedges from the oil and drain on kitchen paper;
    10. TO SERVE
    11. Arrange the wedges on a serving plate along with a small bowl of the cranberry sauce.


    The sauce can be made days ahead, covered with cling film and refrigerated; Bring to room temperature before serving.

    See it on my blog

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