This Cranberry Wine Galette works beautifully as an appetizer or a special dessert—make it while fresh cranberries are in season.
Disclosure: This post was originally sponsored by Robert Mondavi Private Selection via Glam Media. Thank you for visiting and making my blog part of your day.
The holidays can be a joyful whirlwind: invitations, school events, rehearsals, tournaments, family gatherings, shopping and traditions all packed into a short stretch of time. That quick rush can feel overwhelming, but it’s also what makes the season memorable. It’s about celebrating with the people who matter and raising a glass to another year of memories.
“Living a fine life is an art form.” I was struck by that line when I inspected the cork from a bottle of Robert Mondavi Private Selection Sauvignon Blanc. There’s a balance to life—just as there is in wine—and remembering a few simple entertaining principles can help you enjoy the season without stress.
I created this Cranberry Wine Galette with holiday entertaining in mind, pairing it with a bottle of Robert Mondavi Private Selection I was provided to taste and match. I began by making a Cranberry Wine Sauce that serves double duty—use it on the table and as the filling for the galette. When a single preparation covers two needs, entertaining becomes much easier.
Here are some holiday entertaining do’s and don’ts to make hosting feel lighter and more enjoyable. The galette is a great start, and a few practical habits will carry you the rest of the way.
HOLIDAY ENTERTAINING DO’S & DON’TS
DON’T…
…feel you must do everything yourself. It’s fine to still be finishing in the kitchen when guests arrive—invite them in, or hand them simple tasks like setting the table or opening a bottle. Letting people help takes pressure off you and makes guests feel welcome.
…schedule parties right before a major holiday. With packed calendars, earlier December gatherings are often easier to attend.
…arrive empty-handed. Keep a few small wrapped gifts or hostess tokens ready—just in case.
…let guests drink and drive. Always plan safe transportation.
DO…
…use convenience where it helps. A homemade crust is lovely, but a store-bought crust is perfectly acceptable when you need to save time—choose your battles.
…ask guests to contribute a dish. A potluck eases the host’s workload and adds variety.
…start prep early. Make what you can ahead of time, including cleaning and setting the space.
…time your gathering for after dinner or lunch. If guests arrive already fed, you can focus on small bites, dessert and conversation rather than an entire full meal.
Whether you’re hosting or simply looking for something special to bring to a gathering, try this Cranberry Wine Galette. The wine-infused cranberries develop floral, bright notes that pair beautifully with earthy candied walnuts and creamy brie, all wrapped in a rustic, flaky crust. Served with a glass of wine, it’s equally lovely as an appetizer or the finale to a special meal.
Robert Mondavi Private Selection crafts wines true to Mr. Mondavi’s legacy—quality, expressive wines from California’s Central Coast. Please enjoy their wines responsibly.
Disclosure: Compensation was provided by Robert Mondavi Private Selection via Glam Media. The opinions here are those of the author and do not necessarily reflect the views of Robert Mondavi Private Selection. Sponsored posts help support the work behind the scenes on Kitchen Confidante—thank you for your visits.
More Cranberry Recipes
Cranberry Hand Pies
Fresh Cranberry Tea Cake
Cranberry Curd and Hazelnut Shortbread Bars
Maple Glazed Cranberry Bread
Cranberry Curd
Cranberry Wine Galette
Ingredients
For the Cranberry Wine Sauce:
- 3 cups fresh cranberries
- 3/4 cup white wine such as a Sauvignon Blanc
- 3/4 cups granulated sugar
For the Galette:
- 2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1/8 teaspoon coarse salt
- 1 1/2 sticks cold unsalted butter, diced (12 tablespoons)
- 1/4 cup ice water
- 1-2 cups Cranberry Wine Sauce
- 1/2 cup candied walnuts
- 6 oz good quality brie
- 2 tablespoons heavy cream or half and half
Instructions
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Make the Cranberry Wine Sauce by combining cranberries, wine and sugar in a small saucepan over medium-high heat. Bring to a boil, stir, then lower to a simmer and cook 5–10 minutes, until the cranberries have popped. Transfer to a glass jar and cool completely. This can be prepared a few days in advance.
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Preheat the oven to 400°F. If using a pizza stone, place it on the lower third of the oven.
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In a large bowl, whisk together flour, sugar and salt. Cut in the cold butter with a pastry cutter or two forks until the mixture resembles coarse crumbs. Alternatively, use a food processor. Gradually add ice water, about a tablespoon at a time, tossing until the dough just comes together. It will remain slightly crumbly—avoid overworking or adding too much water. Shape into a disk, wrap and chill for at least 30 minutes.
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Place the dough between two sheets of parchment and roll into a roughly 12-inch disk about 1/8 inch thick. Spoon the cranberries and some sauce into the center using a slotted spoon. Sprinkle with candied walnuts and place dollops of brie over the filling. Fold the dough edges toward the center, pleating as you go. Brush the exposed crust lightly with heavy cream or half-and-half.
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Slide the galette (on the parchment) onto the pizza stone or a baking sheet. Bake 25–30 minutes, until the crust is golden. Remove and cool on a rack until the filling sets slightly, then slice and serve—ideally with a glass of wine.