Baked Camembert with a Hot Cranberry Sauce
Camembert is a soft cheese that is made with the addition of rennet to milk, a traditional production method that does not involve chemical preservatives or additives. As such, at The Green Apple Club we are happy to use it in our recipes.
This clean eating baked camembert recipe gives a soft, melted cheese flavoured with garlic and rosemary, topped with a warm clean eating cranberry sauce. Spread on hot crispy toast, made using seeded rolls.
- Place the cranberries and orange juice in a small saucepan. Bring to a boil then simmer uncovered for 30 minutes. When the cranberries have broken down, add the maple syrup to sweeten. Taste the sauce and then add more syrup to taste if needed.
- While the cranberries are cooking, remove any plastic wrapping from the cheese and replace the cheese back in the box.
- Pierce the surface of the cheese with 3 small holes and push stalks of rosemary into each hole.
- Crush the garlic clove into a small bowl. Mix with the tsp of olive oil, then spread the garlic oil on top of the cheese.
- Thinly slice your bread roll into slices, vertically rather than straight through the middle horizontally.
- Place the cheese and the bread slices onto a baking tray. Bake for 10-15 minutes, turning the bread over after 5 minutes.
- Serve the melting cheese, topped with the warm cranberry sauce, and surrounded by the crisp toast slices.
*This recipe used a high protein roll from Lidl, but a dense, seeded wholemeal roll would work as well.
This cranberry sauce recipe can be found in the new e-book ‘A Clean Eating Festive Feast’. The e-book compiles 12 delicious Christmas recipes to provide you with an easy, printable menu for your Christmas Dinner. Find Jerusalem artichoke soup, crispy polenta potatoes, dates in blankets, sour cherry mince pies and more…