Brie w cranberries

By LyndaLee

With cranberries and rosemary

Ingredients

• 1 cup cranberries
• 2 tablespoons granulated sugar
• ¼ cup honey
• ¼ cup pomegranate juice
• Zest of 1 orange
• 1½ tablespoons extra-virgin olive oil
• ½ cup pecans
• 1 tablespoon chopped fresh rosemary
• Flaky sea salt
• One 8-ounce wheel of Brie
• ½ cup pomegranate arils
• Rosemary sprigs, for serving
• Whole-wheat crackers, for serving

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

1. Preheat the oven to 350°F. In a small pot, combine the cranberries, sugar, honey, pomegranate juice and orange zest. Bring to a simmer over medium heat and cook, stirring occasionally, until the cranberries burst and the mixture reduces slightly, 10 to 15 minutes.

2. Meanwhile, heat the olive oil in a medium skillet over medium heat. Add the pecans and toss to coat in the oil. Cook, stirring occasionally, until the pecans become fragrant, about 4 minutes. Add the rosemary to the skillet and cook for 30 seconds. Remove the skillet from the heat and season the pecans with the flaky salt.

3. Place the Brie in a small oven-safe serving dish and bake until the cheese begins to soften, 7 to 9 minutes.

4. Stir the pomegranate arils into the cranberry mixture. Remove the Brie from the oven and scoop the cranberry mixture on top. Sprinkle with the toasted pecans, garnish with the rosemary sprigs and serve with whole-wheat crackers.