Baked camembert with cranberry and chilli jam

Baked camembert with cranberry and chilli jam


  1. Remove the cheese from its box and discard any wrappings. Place the cheese back into the box and rub the top with the cut side of a piece of garlic. Drizzle over the white wine and scatter over the fresh thyme. Cover with the lid and place on a baking tray.
  2. Place the garlic, ginger, chilli, tomatoes and bouillon powder into a food processor and process to a smooth-ish paste.
  3. Tip into a saucepan and add the vinegar, cranberry sauce and sugar.  Bring to the boil, reduce the heat and simmer over the lowest heat possible for 25-30 minutes, stirring occasionally until thick and sticky.
  4. Preheat the oven to 200*C/fan oven 180*C/Gas mark 6. Bake the camembert for 15-20 minutes. Remove the lid and spoon over a little of the sweet cranberry and chilli jam. Use crudités or breadsticks to break through the cheese crust to its oozing centre.

Cook's tip: Make the cranberry and chilli jam in advance or as a gift for Christmas. Spoon into a warm sterilised jam jar. Seal, cool and store in a dark place for 4 months. Once opened keep in the fridge and use within 3 weeks.

Recipe from Ocean Spray®.

There's more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.


A great sharing starter and a perfect way to start a meal or serve to friends with nibbles and cocktails


250g/9oz whole camembert in a box
2 garlic cloves, halved
1 tbsp dry white wine
a few small fresh soft thyme sprigs
5cm/2in piece fresh root ginger, peeled and roughly chopped
1 large fat red chilli, halved and deseeded
2 large tomatoes, about 225g/8oz, skinned
1 tsp vegetable bouillon powder
4 tbsp cider vinegar
175g/6oz cranberry sauce
75g/3oz light soft brown sugar


Time: 20 minutes
Serves: 4
Nutrition: n/a