3/4cupgranulated sugarmore or less to taste (see notes)
16ozbrie(two 8 oz wheels)
rosemaryfor garnish (optional)
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.
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!