Cranberry Pomegranate Baked Brie
Cranberry pomegranate baked brie with lightly toasted pecans and fresh rosemary is the ultimate festive, delicious, and easy holiday appetizer!
- 6 ounces (about 1 1/2 cups) cranberries, fresh or frozen
- 1/2 cup pomegranate juice
- 1/4 cup granulated sugar
- 1/2 cup pomegranate arils
- 1 (8 ounce) wheel of brie
- 1/3 cup pecans
- honey, for drizzling
- fresh rosemary, for garnish
- crackers, for serving
To make the sauce, combine cranberries, pomegranate juice, and sugar in a small saucepan over medium-high heat. Bring mixture to a boil, then lower heat to a simmer. Cook for 5-10 minutes, until most of the cranberries pop and the mixture thickens slightly. Taste and add more sugar, if desired.
Stir in the pomegranate arils, then set sauce aside to cool.
To assemble, preheat the oven to 350 degrees F. Place the wheel of brie on a cast-iron skillet or oven-proof serving dish. Bake for about 7 minutes, just until the cheese softens.
Remove brie from the oven and top with a drizzle of honey and generous spoonfuls of the cranberry pomegranate sauce. Sprinkle pecans over the sauce and around the wheel, as desired.
Return everything to the oven for 2-3 minutes. Remove and garnish with rosemary, if desired. Serve warm with crackers.
The sauce can be made 3-4 days in advance, if desired, then stored in an airtight container in the fridge.
Although you may very well have more sauce than you care to initially put on the brie, it makes a lovely accompaniment to put on the side. It’s also a delicious cranberry sauce on its own!
Adapted from Kitchen Confidante.
Calories: 173kcal, Carbohydrates: 13g, Protein: 6g, Fat: 10g, Saturated Fat: 5g, Cholesterol: 28mg, Sodium: 179mg, Potassium: 135mg, Fiber: 1g, Sugar: 10g, Vitamin A: 180IU, Vitamin C: 3.9mg, Calcium: 58mg, Iron: 0.3mg
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