Camembert with a Port and Redcurrant Sauce

Baked Camembert served with Port and redcurrant sauce served with crusty bread

This beautiful breaded camembert with a Port and redcurrant sauce is a clear champion when it comes to dinner parties. Baked camembert is hassle-free and full of flavour!


1 Camembert (not too ripe)
4 oz fine bread crumbs
1 beaten egg yolk
small jar redcurrants in their natural juices
3/4 cup port
juice of one lemon
3 tbsp red currant jelly
salt and ground black pepper


  • Cut the camembert into quarters
  • Dip the quarters in the beaten egg yolk and then in the breadcrumbs, making sure they are well covered
  • Place the camembert in the freezer
  • To make the sauce, place the red currants, including the juice, into a saucepan
  • Add the port, lemon juice, redcurrant jelly, and seasoning
  • Bring to a boil and simmer until the sauce has reduced and thickened
  • Keep sauce on a low heat while cooking the camembert
  • To cook the camembert, remove from the freezer 30 minutes before cooking
  • Lightly brush with nut oil and bake in a 475-degree oven for about 10 minutes or until golden brown and crisp
  • Serve with the port and redcurrant sauce

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