Tangy Cranberry Salsa with Brie


  • 1   jalapeño pepper
  • 1/2   small Gala apple
  • 1/2   small red onion
  • ¾ cup (175 mL) fresh or frozen cranberries, thawed
  • 1 tbsp (15 mL) sugar
  • 2 tbsp (30 mL) orange marmalade
  • 1 (4-in./10-cm) round (8 oz/250 g) Brie or Camembert cheese
  •  Assorted crackers (optional)


  1. Preheat oven to 400°F (200°C). Seed the jalapeño using the Core & More. Core the apple using The Corer™. Cut the jalapeño, apple, and onion into small chunks using the Utility Knife.  

  2. Add the jalapeño, apple, onion, cranberries, sugar, and marmalade to the Manual Food Processor. Process until the mixture reaches the consistency of chunky salsa; drain salsa using a small Stainless Mesh Colander

  3. Cut the brie in half horizontally. Place one brie half, cut-side up, into the Garlic & Brie Baker. Layer with half of the salsa, remaining brie, and remaining salsa. Bake, uncovered, 14–16 minutes or until the cheese begins to melt. Serve with crackers, if desired. 


  • 12  servings

Nutrients per serving:

Calories 80, Total Fat 3.5 g, Saturated Fat 5 g, Cholesterol 20 mg, Sodium 120 mg, Carbohydrate 5 g, Fiber 1 g, Protein 4 g 

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