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Cranberry Pomegranate Baked Brie Recipe

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4 from 8 reviews

This Cranberry Pomegranate Baked Brie is a delightful and festive appetizer perfect for holiday gatherings. Creamy, warm brie pairs beautifully with a tangy cranberry and pomegranate sauce, crunchy pecans, and a touch of honey and rosemary, offering a perfect balance of flavors and textures.

Ingredients

Sauce

  • 6 ounces (about 1 and 1/2 cups) cranberries, fresh or frozen
  • 1/2 cup pomegranate juice
  • 1/4 cup granulated sugar
  • 1/4 cup pomegranate arils

Cheese and Toppings

  • 1 wheel or wedge of brie (about 8 ounces)
  • 1/3 cup pecans
  • Honey (for drizzling)
  • Fresh rosemary (for garnish)

To Serve

  • Bread, crackers, or similar for dipping

Instructions

  1. Make the Sauce: Combine cranberries, pomegranate juice, and sugar in a small saucepan over medium-high heat. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 5-10 minutes, stirring occasionally, until most of the cranberries have popped and the sauce thickens slightly. Taste and adjust sweetness by adding more sugar if desired.
  2. Add Pomegranate Arils: Stir the pomegranate arils into the sauce, then remove from heat and allow it to cool. This sauce can be prepared up to 3-4 days in advance and stored in the refrigerator.
  3. Preheat Oven and Prepare Brie: Preheat the oven to 350°F (175°C). Place the brie in a cast-iron skillet or an oven-safe serving dish.
  4. Bake Brie: Bake the brie in the preheated oven for about 7 minutes, just until the cheese softens.
  5. Top and Reheat: Remove the brie from the oven and spoon generous amounts of the cranberry pomegranate sauce over the cheese. Sprinkle pecans on top and around the brie. Return the skillet or dish to the oven for an additional 2-3 minutes to warm everything through.
  6. Garnish and Serve: Remove from the oven, garnish with fresh rosemary sprigs, and drizzle lightly with honey. Serve the baked brie warm alongside bread and crackers for dipping.

Notes

  • The cranberry pomegranate sauce can be made ahead and refrigerated for up to 4 days.
  • Use fresh or frozen cranberries based on availability.
  • For added flavor, lightly toast pecans before sprinkling them over the brie.
  • Ensure the brie is not overbaked; it should be softened but not completely melted to hold its shape.
  • This appetizer is best served warm for optimal creaminess and flavor.

Find it online: https://glowcooks.com/cranberry-pomegranate-baked-brie-recipe/