Baked Camembert w/ Cranberry Orange Relish « What We’re Eating – A Food & Recipe Blog (2024)

FAQs

What to eat with baked camembert cheese? ›

Breadsticks or crudites. Serve it on its own or as part of a Christmas banquet or dinner party starter. Other accompaniment ideas are Prawn co*cktail Canapés, Smoked Salmon Canapés, Sausage Rolls, Brie and Cranberry Bites, Slow Cooker Ham or a charcuterie board.

How to serve camembert. You can serve camembert with any kind of toasted bread from baguette to pitta for dipping – cut the bread into small pieces or fingers to make this easier. Breadsticks are also good for dipping, as are cheese crackers and raw veg (the slightly healthier option).

Typically, "cranberry sauce" refers to a cooked product while "cranberry relish" is uncooked (the cranberries instead are broken down in a food processor or other manner)—however, some recipes use these phrases interchangeably.

Berries—fresh, jammed, or pickled—are Camembert's BFF. Serve this cheese with whatever juicy fresh fruits are in season, or try it with raspberry, apricot, or strawberry preserves. Pickled blueberries bring additional acidity to the party.

In France, Camembert is typically enjoyed on a hunk of crusty baguette (never with crackers) or on its own with no bread at all. It's also enjoyed with simple accompaniments like fresh or dried fruit.

Is cranberry sauce supposed to be hot or cold? Either! Some prefer to have it served fresh and warm, straight out of the pot, while others need it completely cooled down to enjoy the flavours. Personally, we prefer cooled sauce.

Ingredients. Cranberries, Sugar, Orange Juice Concentrate, Potassium Sorbate (preservative), Citric Acid, Sodium Ascorbate (to Maintain Color).

Cranberries naturally contain the flavonoid, proanthocyanidin (PAC) and other polyphenols that have potential health benefits such as fighting infection and healthy aging. 1 cup of fresh, chopped cranberries has 5.1 g of fiber, 94 mg of potassium and over 20% of the daily value of vitamin C.

The rind on Camembert is safe to eat, but it can have a pretty strong flavor. It's really up to you whether you eat the rind with the cheese or not, so just give it a taste. Try a slice that includes the rind and one that doesn't. If you don't like the rind, simply slice it off and just eat the inside of the cheese.

Do you take the paper off Camembert? ›

Whole Camembert more often than not comes in a wooden box wrapped in waxed paper. It's important to remove the paper then put the Camembert back into the wooden box for cooking. If you don't bake your Camembert in its box it'll just melt into a mess in your oven.

Try reducing the sauce down even further so more of the liquid cooks off and the mixture thickens. If that doesn't work, add a thickener like gelatin, pectin or a cornstarch slurry (cornstarch whisked into juice or water). Let the sauce cool before refrigerating to completely set.

Best Jellied Cranberry Sauce: Ocean Spray Jellied Cranberry Sauce. The Ocean Spray brand is pretty much synonymous with all things cranberry, so it's not really a surprise that they have their cranberry sauce dialed in.

There's no cooking involved, just using a grinder or a food processor to grind up and mix together raw cranberries, tart green apples, a large seedless orange, and sugar. It's amazing how good it is! Great with roast turkey, or for leftovers on turkey sandwiches.

When ready, the cheese should be golden on top and feel soft under the skin. Add your topping then serve hot with breads and crudités to dip.

Perfect for diving into with vegetable crudités, breadsticks and slices of sourdough toast, it's deliciously decadent and satisfying. Put together the perfect dipping and sharing platter with a creamy baked camembert, finished with a range of delicious toppings.

The rind on Camembert is safe to eat, but it can have a pretty strong flavor. It's really up to you whether you eat the rind with the cheese or not, so just give it a taste. Try a slice that includes the rind and one that doesn't. If you don't like the rind, simply slice it off and just eat the inside of the cheese.

Cut the cheese into medium bite sized pieces, and arrange on the board, spreading out the cheese types. For triangular blocks of cheese, try cutting slices, then alternating the direction they face on the board, for an aesthetically pleasing arrangement.