Cranberry Pomegranate Baked Brie served on a black plate with segments of fresh pomegranate in the background.

Cranberry Pomegranate Baked Brie | Simple Sundays

Cranberry Pomegranate Baked Brie – stunning in presentation but so very simple to prepare, this easy appetizer is festive and holiday-ready.

Cranberry Pomegranate Baked Brie served on a black plate with segments of fresh pomegranate in the background.
Cranberry Pomegranate Baked Brie | Simple Sundays

Cranberry Pomegranate Baked Brie – stunning in presentation but so very simple to prepare, this easy appetizer is festive and holiday-ready. The sauce can also be served on its own, perfect for the Thanksgiving table.

Cranberry Pomegranate Baked Brie served on a black plate with segments of fresh pomegranate and sprigs of rosemary in the background.

In exactly one week, we will be driving to the airport, with excited hugs ready to welcome my mother-in-law, who will be spending the Thanksgiving holiday with us. This, as you might know from our previous Thanksgivings, is a departure for us, since my side of the family is usually the ones who visit during this time of year. We’re shaking things up, though holding fast to tradition.

Cranberry Pomegranate Baked Brie served on a black plate with segments of fresh pomegranate in the background.

Between prepping the turkey and rolling dough for pies (did I mention that she is an amazing pie baker, something I always hope will rub off on me, given my pie challenges?), we are looking forward to all the activities scattered between the cooking: the kids’ theatre performance, crafts and movies, and hopefully some museum hopping, too. The only trouble is, there never seems to be enough time.

Pomegranate Rosemary Punch with sprigs of rosemary.

So my anthem this year is to SIMPLIFY. To make sure there is time for fun. While I love the cooking, the less fuss, the better. Have the butcher brine the turkey, for example. And make recipes that can serve double duty. Like this Cranberry Pomegranate Baked Brie, for example.

The recipe I share below is perfect if you’re entertaining a crowd – it is utterly simple and a showstopper, and the earthy brie tastes heavenly with the tart cranberries and pomegranate that ooze into the gooey cheese. But when it comes down to it, the sauce itself would be perfect alongside the Thanksgiving turkey, so why not split the sauce? Half to top a luscious, bubbling baked brie, the other half to chill and serve with turkey and stuffing? That’s what I plan to do. Call it killing two turkeys with one stone.

Cranberry Pomegranate Baked Brie served on a black plate.

Note: I originally created this recipe to pair with a sparkling Pomegranate Rosemary Punch I created in partnership with Bai on Instagram. This blog post is not sponsored; I just had to share this recipe for the baked brie here!

More easy holiday appetizers to try:

Oven-Roasted Chestnuts
Caramelized Onion, Feta & Serrano Ham Flatbread
Ginger Lemon Shrimp
Olive Cheese Straws
Bacon Leek Dip

Cranberry Pomegranate Baked Brie

Stunning in presentation but so very simple to prepare, this easy appetizer is festive and holiday-ready.
Cranberry Pomegranate Baked Brie served on a black plate with segments of fresh pomegranate in the background.
Print This Pin This
5 from 4 votes
Course Appetizer
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 12 servings
Calories 256kcal

Ingredients

  • 12 oz fresh cranberries (about 3 cups)
  • 1 cup pomegranate juice see notes
  • 3/4 cup granulated sugar more or less to taste (see notes)
  • 1 cup pomegranate arils
  • 16 oz brie (two 8 oz wheels)
  • 1/4 cup honey
  • 1/2 cup candied walnuts
  • rosemary for garnish (optional)
  • crackers for serving

Instructions

  • Combine the cranberries, pomegranate juice and sugar in a small saucepan and placing over medium-high heat. Bring it to a boil, lower heat to a simmer, and let it cook for about 5-10 minutes, or until the cranberries have all popped. Adjust sweetness to taste by adding more sugar, if necessary. Stir in the pomegranate aerils. Transfer to a glass container and cool completely. This can be done a few days in advance.
  • Preheat oven to 350°F. Place wheels of brie on ovenproof serving dishes or a parchment lined baking sheet and bake for about 7 minutes, or until the cheese is starting to soften. Top with the honey and cranberry pomegranate sauce, and return to the oven for about 2-3 more minutes, or until the brie gooey and soft.
  • Remove from oven, top with candied walnuts and garnish with rosemary, if using. Serve warm with crackers.

Notes

Depending on the pomegranate juice you find, there can be a difference in strength and sweetness — note that pomegranate juice that is fresh tastes different from pomegranate juice from concentrate. Either will work, just taste and sweeten your sauce with sugar accordingly.
The sauce can be made in advance, making this even easier when you are entertaining. And if you wish, the sauce is delicious all on its own, so consider preparing just one baked brie, and reserving the remaining sauce for the Thanksgiving table!

Nutrition

Calories: 256kcal | Carbohydrates: 29g | Protein: 8g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 37mg | Sodium: 261mg | Potassium: 161mg | Fiber: 2g | Sugar: 25g | Vitamin A: 240IU | Vitamin C: 5.2mg | Calcium: 78mg | Iron: 0.5mg
Did you make this recipe?I'd love to see! Tag @kitchconfidante on Instagram and hashtag it #kitchenconfidante

Comments

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Renee

    5 stars
    How long will this keep in the refrigerator? I cooked it two weeks prior to Thanksgiving. Thank you!

    Reply
    • Liren Baker

      Hi Renee, the baked brie will last 3 to 4 days in the refrigerator. I recommend prepping or cooking it closer to Thanksgiving if you want to enjoy it for the holiday!

      Reply
      • Renee

        5 stars
        I wasn’t clear on my review. I have only made the sauce, not cited the brie. How long will the cooked sauce keep?

    • Liren Baker

      Hi Lindsay, I did not, as I wanted it to retain its shape somewhat, but feel free to do so. Just make sure the brie is well chilled before you cut the top off!

      Reply
Kitchen Confidante®
20.8k