Serves 8


  • 1 (8-ounce) wheel of Brie
  • 1/2 cup dried, sweetened cranberries
  • 1 cup hot water
  • 2 Tbsp. balsamic vinegar
  • 1 Tbsp. finely chopped fresh rosemary


    Use a 4-quart slow cooker. Use a sharp knife to trim away the very top rind of the Brie, and place the trimmed wheel in the insert. Soak the dried cranberries in the hot water for 10 to 15 minutes. Drain the water completely, and sprinkle the wet cranberries, vinegar and rosemary evenly on top of the Brie. Cover and cook on low for 3 hours, or on high for about 1 hour. Serve right out of the cooker.

    Excerpted from Five Ingredients Or Less Slow Cooker Cookbook, © 2015 by Stephanie O'Dea. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Photo © Tara Donne.

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