This holiday season, elevate your appetizer game with a decadent maple baked brie topped with cranberry jam. We got this recipe from the very talented Laurie at Simply Scratch. It's the perfect blend of sweet and savory. This dish is sure to impress your guests! Dive in and savor the creamy, gooey goodness of warm brie, enhanced by the tartness of cranberries and the sweetness of maple syrup.

INGREDIENTS

For the Jam:

6 oz cranberries

1/3 cup brown sugar

1/2 cup orange juice

1 tsp orange zest

2 tsp chopped fresh rosemary

For the Brie:

8 oz double or triple cream brie

2 tbsp maple syrup

For Serving:

1/2 cup walnuts, or pecans

1/2 tsp chopped fresh rosemary

Flaky sea salt

Toasted bread or crackers

1. Preheat your oven to 350°F

Make the Jam:

1. Sort the fresh cranberries, discarding any mushy or blemished ones. Then give them a good rinse.

2. In a 2-quart saucepan, add the cranberries, brown sugar, orange juice, orange zest and rosemary. Stirring often, simmer over medium to medium low-heat for 12 minutes. Remove and let cool slightly. 

Make the Brie:

1. Meanwhile, place the brie onto a small square piece of parchment paper and set it on a rimmed baking sheet. Using a paring knife score the top roughly 1/8 of an inch down into a crisscross pattern.

2. Drizzle with maple syrup and then bake on the middle rack of your preheated oven for 8 to 10 minutes.

3. Add the walmuts (or pecans) in a dry skillet. Heat over medium to medium-low until fragrant. Remove, let cool slightly and then chop.

Serve:

1. Remove brie using the parchment to lift and place onto a serving board or platter. Top with some of the cranberry jam, toasted nuts, a sprinkle of rosemary and flaky salt. Add the remaining jam and walnuts to two small bowls and place next to the brie for those who either want just the jam or to add extra jam and walnuts to their cracker.