DQ's crispy Brie wedges with cranberry sauce

    35 min

    Gloriously crispy, cheesy wedges of Brie with cranberry sauce for dipping. A great use of leftover cranberry sauce. Forget the diet, forget the calorie counting, this starter or appetiser provides what the brain and body demand - a taste fest!


    Andalucia, Spain
    6 people made this

    Serves: 2 

    • For the cranberry sauce
    • 360g (12 1/2 oz) fresh cranberries
    • 170ml (6 fl oz) orange juice
    • 140g (5 oz) brown sugar
    • 60g (2 oz) white sugar
    • 60ml (2 fl oz) rum
    • For the Brie
    • vegetable oil, as needed for deep frying
    • 60g (2 oz) plain flour
    • 2 eggs, lightly beaten
    • 100g (3 1/2 oz) fresh white breadcrumbs
    • 110g (4 oz) Brie, cut into wedges

    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

      For the cranberry sauce:

    1. Place all the ingredients in a saucepan and cook on a medium heat, stirring occasionally, for 15 to 20 minutes or so or until most of the liquid has reduced and the cranberries are tender and mushy. Remove from the heat and set aside.
    2. For the Brie:

    3. Pour the vegetable oil into a deep, heavy-bottomed saucepan and heat over medium-high heat until a small piece of bread dropped in sizzles.
    4. Arrange the flour and beaten egg into separate bowls and spread the breadcrumbs out on a plate.
    5. 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.
    6. Carefully place the Brie wedges into the hot oil and deep fry for 4 to 5 minutes or so, or until golden-brown. Remove the wedges from the oil and drain on kitchen paper. To serve, 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.

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