Preheat oven to 230°C / Fan forced 210°C. Remove cheese from wrapper and place in the Cheese Baker. Place in the oven until the top is slightly browned and the rind has begun to break and release the cheese, approximately 12?15 minutes.

Bring a pot of water to a boil, and add the cranberries. Meanwhile, heat a skillet over medium heat. Once the cranberries crack, strain them and add to the warm skillet. Add the fresh orange juice and the ginger. Cook 8?10 minutes, allowing the flavours to blend and extra moisture to evaporate.

Cool the cranberry mixture and toss with the toasted walnuts. Serve over the warm brie.