Baked camembert with sage, apple wedges and cranberry and bacon jam
A sweet and savoury cranberry and bacon jam is served with an oozing baked camembert spiked with sage leaves. Apple wedges make excellent dipping tools, we recommend a sharp Granny Smith in contrast to the creamy melted cheese. The recipe makes more jam than needed, but it can be stored in the fridge for around a week and makes an excellent addition to a roast dinner.
Ingredients
Metric
Imperial
Cranberry and bacon jam
- 1 dash of olive oil
- 8 rashers of smoked streaky bacon
- 50ml of port
- 250g of cranberries
- 3 tbsp of brown sugar
- 1/4 orange, zested and juiced
Baked camembert
- 1 Camembert
- 4 sage leaves
- 2 Granny Smith apples, sliced into wedges, core removed
Method
Begin by making the cranberry and bacon jam. Finely dice the bacon, then place a pan over a high heat with a smash dash of oil and add the bacon. Cook until any water evaporates off and the bacon becomes dark and crispy
- 8 rashers of smoked streaky bacon
- 1 dash of olive oil
Add the port and scrape with a wooden spoon to remove all the flavour from the bottom of the pan. Tip in the cranberries, sugar, orange zest and juice and simmer for 10 minutes. Once the cranberries have broken down to create a sauce, have a taste and add more sugar if it's too tart. Remove from the heat and leave to cool
- 50ml of port
- 250g of cranberries
- 3 tbsp of brown sugar
- 1/4 orange, zested and juiced
Preheat an oven to 180ºC/gas mark 4. Remove the camembert from its case and discard the paper wrapping. Place it back in its container and onto an ovenproof tray
- 1 Camembert
Use a small knife to slash a diagonal cross-hatch pattern in the top of the cheese. Poke the sage leaves into the slits and drizzle with a little olive oil. Bake in the oven for 10–15 minutes
- 4 sage leaves
- 1 dash of olive oil
Serve up hot with a big spoonful of the jam and a bowl of apple wedges for dipping
- 2 Granny Smith apples, sliced into wedges, core removed
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