Preheat your oven to 350°F and remove the brie from the refrigerator to sit at room temperature—this ensures it will melt evenly and create that perfect creamy texture throughout. While the oven preheats, gather all your ingredients and measure them out. I like to grate the orange zest fresh right before using it so the oils are at their peak and give you the brightest citrus flavor.

In a small bowl, combine the cranberry sauce, brown sugar, vanilla extract, orange zest, and ground nutmeg, stirring until everything is evenly mixed and the brown sugar begins to dissolve slightly into the sauce. This creates a cohesive topping that will caramelize beautifully on top of the melting brie. The nutmeg and vanilla add warmth and depth that complements the tartness of the cranberries perfectly.

Place the room-temperature brie round in a small baking dish or on a piece of parchment paper on a baking sheet. Spoon the cranberry mixture generously over the top of the brie, allowing some of it to pool naturally on the surface. Sprinkle the chopped nuts evenly over the cranberry topping, and if using them, tuck the fresh rosemary sprigs into or around the topping for aroma and a beautiful presentation.

Bake for 8 to 15 minutes, checking at the 8-minute mark—you're looking for the brie to be soft and slightly jiggly in the center when you gently shake the dish, with the top just beginning to turn golden. The exact time depends on your oven and how soft you prefer the brie. Transfer immediately to a serving board or platter and surround with your choice of crackers or crostini, serving while the brie is still warm and melty for the best experience.