Cranberry Baked Brie


1½ cups unsalted butter, slightly softened

1 cup Aunt Mame’s Pineapple Lime Cranberry Sauce

Aunt Mame's Pineapple Lime Cranberry Sauce

1 12-ounce bag cranberries, rinsed
1 8-ounce can crushed pineapple, undrained
½ cup granulated sugar
½ cup packed brown sugar
1/3 cup water
1 jalapeño pepper, seeded and finely diced
2 teaspoons finely grated lime zest
1/8 teaspoon ground nutmeg or cinnamon


Place the butter into the work bowl of a stand mixer fitted with a paddle attach­ment. Beat on high until light and fluffy.

Add the cranberry sauce and mix until well combined.

Spoon or pipe the flavored butter into small ramekins or onto side plates.

Combine all the ingredients in a 3-quart saucepan or a 9-inch skillet and bring the mixture to a boil over medium heat, stirring until the sugars are dissolved.

Reduce heat and simmer uncovered, stirring occasionally for 15 minutes or until the mixture thickens. Remove from heat and cool to room temperature. The sauce will continue to thicken as it cools.

Serve at room temperature or chilled.