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    Baked Brie Recipe with Cranberries, Pecans, Pomegranate

    By Julia | Updated: Mar 18, 2023 | Published: Dec 09, 2017 | 23 Comments

    18.3K shares
    • Facebook2.4K
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    Baked Brie recipe with Honey-Balsamic Cranberry Sauce, topped with Pecans and Pomegranates - perfect appetizer for the holidays!

    Baked Brie Recipe with Cranberries, Pecans, Pomegranate on a white plate

     

    Baked brie recipe is one of those easy appetizers that you just put in the oven to bake while you're reaching for crackers and preparing plates. While at it, why not make a delicious cranberry sauce to go with the melting brie cheese?

    Baked Brie Recipe with Cranberries, Pecans, Pomegranate on a white plate

    I love this time of the year! Festivities, decorations, Christmas music, snow. I am still in love with the holiday season as much as when I was a kid. And one of the best things about this time of year is that I get to indulge myself in cooking with the holiday ingredients, such as cranberries, pecans, and pomegranate.   I use them literally on everything!  Not surprisingly, these make great toppings and taste DELICIOUS on a soft, melted, baked brie cheese.

    Baked Brie Recipe with Cranberries, Pecans, Pomegranate on a white plate

    This baked brie recipe is so easy.  Just bake the brie in the preheated oven at 350 F for 15 minutes. In the mean time, prepare the honey-balsamic cranberry sauce. Then pour it over the freshly baked brie, and sprinkle with the toppings: chopped pecans and pomegranate seeds! That's it! The whole recipe takes at most 30 minutes.

    Baked Brie Recipe with Cranberries, Pecans, Pomegranate on a white plate

    It's also a very budget-friendly appetizer. Many varieties of brie cheeses sold in the grocery stores are cheap and affordable. And, when baked and adorned with cranberries, pecans, and pomegranate, the melted soft cheese makes a really beautiful and delicious snack. Even though this baked brie recipe is supposed to make 6 servings, it's so good, my husband and I ate the whole wheel of brie that you see on the photos just by ourselves, in one sitting. And, we had a whole dinner afterwards, too.

    Baked Brie Recipe with Cranberries, Pecans, Pomegranate

    Talking about dinner.  If you want to make something other than ham for Christmas dinner, check out this beautiful and delicious roast duck with honey-balsamic glaze, or make duck breast with cranberry sauce, or try easy and super tasty paprika roasted cornish hen with vegetables.

    Also, if you need some ideas for sides I have a great collection of 10 holiday side dishes.

    And, I do hope you try this baked brie cheese recipe and enjoy it as much as my husband and I did!

    Baked Brie with Cranberry Balsamic Sauce
    4.67 from 109 votes

    Baked Brie with Cranberries, Pecans, Pomegranate

    Cranberries, Pecans, Pomegranate make great toppings and taste DELICIOUS on a soft, melted, baked brie cheese.  Make your holidays perfect with this baked brie recipe!
    Print Recipe Pin Recipe Save RecipeSaved!
    Prep Time 15 minutes mins
    Cook Time 15 minutes mins
    Total Time 30 minutes mins
    Course Appetizer
    Cuisine American
    Servings 6 servings
    Calories per serving 317 kcal
    Author: Julia

    Ingredients

    • 8 oz brie cheese (whole wheel of brie cheese)
    • ½ cup honey
    • ¼ cup balsamic vinegar
    • ½ cup dried cranberries
    • ½ cup pecans chopped
    • ⅓ cup pomegranate seeds
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    Instructions 

    • Preheat oven to 350 degrees.
    • Line a small baking dish with parchment paper. Place brie into the baking dish. Bake for 15 minutes until the brie softens.
    • To a small saucepan or skillet, add honey, balsamic vinegar, and dried cranberries. Bring this mixture to boil, constantly stirring, then reduce heat to low and simmer for 1 minute, stirring, until the sauce reduces just a bit, and the cranberries puff up.
    • Carefully transfer the brie to a serving dish, using something flat like a pie server. Top with hot honey-balsamic-cranberry mixture. Sprinkle with chopped pecans and pomegranate seeds.
    • Serve with crackers.

    Nutrition

    Nutrition Information
    Baked Brie with Cranberries, Pecans, Pomegranate
    Amount per Serving
    Calories
    317
    % Daily Value*
    Fat
     
    16
    g
    25
    %
    Saturated Fat
     
    7
    g
    44
    %
    Cholesterol
     
    37
    mg
    12
    %
    Sodium
     
    241
    mg
    10
    %
    Potassium
     
    139
    mg
    4
    %
    Carbohydrates
     
    36
    g
    12
    %
    Fiber
     
    1
    g
    4
    %
    Sugar
     
    33
    g
    37
    %
    Protein
     
    8
    g
    16
    %
    Vitamin A
     
    225
    IU
    5
    %
    Vitamin C
     
    1.1
    mg
    1
    %
    Calcium
     
    80
    mg
    8
    %
    Iron
     
    0.6
    mg
    3
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    Nutrition Disclaimer:

    The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.

    « 10 Holiday Side Dishes
    Santa's Peanut Butter Cookies »
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    Comments

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      Recipe Rating




    1. Flo Underwood

      December 03, 2024 at 8:55 pm

      Hello Julia,
      When I was a little girl, I ate some pomegranate seeds, but had to spit out the seeds. Do you eat them or spit them out or what? Appreciate your answer. Thanks.
      Flo

      Reply
    2. Debbie

      December 11, 2023 at 7:07 am

      Hello Julia, can the topping be made the day before and then rewarm after baking brie? Or, alternative preparing topping day before and instead of rewarming just top and bake with Brie? Thank you

      Reply
      • Julia

        December 11, 2023 at 1:59 pm

        Debbie, both options would work great! You can make the topping the day before and warm it up separately or together with brie (in the oven) when ready to serve.

        Do not warm up the topping with the pomegranate seeds - just sprinkle them fresh on top.

        Also, keep pecans separate and add them right before serving, as they will lose all their texture and get soft and soggy in the sauce.

        Enjoy and Happy Holidays! ❤️❤️

        Reply
    3. Angela

      November 22, 2023 at 11:38 am

      If I use a high quality balsamic vinegar I got from Italy that is already thick do I need to add the honey?

      Reply
      • Julia

        November 23, 2023 at 2:35 pm

        Angela, no, you don't need to add honey if you use a thick, high-quality aged balsamic vinegar. Enjoy and Happy Thanksgiving! ❤️

        Reply
    4. jodi

      December 15, 2022 at 6:40 am

      I so want to try this!!!

      Reply
      • Julia

        December 23, 2022 at 3:34 pm

        It's really good! Happy Holidays!

        Reply
    5. Cindy

      December 13, 2022 at 6:50 pm

      can you use fresh cranberries

      Reply
      • Julia

        December 23, 2022 at 3:44 pm

        Cindy, if you want to use fresh cranberries, I would do this:

        1) Roast fresh cranberries in the preheated oven at 400 F on the parchment paper line baking sheet (spread out the cranberries) for about 15-20 minutes or until most of the cranberries have popped.
        2) Add roasted cranberries to a heat-proof medium bowl. Add honey (to taste), and mix. And then use them in this recipe (adding the balsamic, etc.).

        Reply
    6. Judy

      November 16, 2022 at 11:47 am

      I would like to take this to a Thanksgiving get together. Can you recommend a way to modify this recipe with suggestions for prep/transporting and reheating?

      Reply
      • Julia

        November 18, 2022 at 3:26 pm

        Judy, I would do the following to make it ahead:

        1) Make the sauce in advance.
        2) Bring pecans in a small Ziploc bag and pomegranate arils in another separate small Ziploc bag.
        3) Take the refrigerated brie still packaged. Bake the brie when ready to serve and warm up the sauce briefly in the microwave.
        4) When the brie is done, pour the warmed-up sauce over the brie and top with pecans and pomegranate.

        Reply
    7. Pam

      November 26, 2021 at 5:11 pm

      This brie was a showstopper yesterday! So beautiful. the only problem was that it wasn't enough cheese - so will have to make more next time.

      Reply
      • Julia

        November 29, 2021 at 10:42 pm

        So pleased this recipe was a hit at your Thanksgiving! Thank you for taking the time to share your positive feedback - I appreciate it!

        Reply
    8. Debra

      November 25, 2021 at 11:10 pm

      This was our appetizer this Thanksgiving, and it was a hit! The cheese got cold since we were running late, but it didn't matter - the cranberry sauce made it so delicious! Will make it again.

      Reply
      • Julia

        November 29, 2021 at 11:01 pm

        This appetizer is a great choice for Thanksgiving! Glad you liked it and thank you for your comment and a 5-star review - I appreciate it! 🙂

        Reply
    9. Julie

      November 03, 2021 at 7:51 am

      Looks yummy! Would Craisins be dried cranberries, or are there unsweetened ones?

      Reply
      • Julia

        November 03, 2021 at 1:37 pm

        Craisins would work great! I used dried sweetened cranberries.

        Reply
    10. J

      October 29, 2020 at 4:20 pm

      Looks delicious!

      Reply
      • Amy FREEZE

        November 24, 2021 at 8:32 pm

        I just made this tonight using dried cranberries. Everyone loved it! I did bake it with the sauce on it with made it even better.

        Reply
        • Julia

          November 24, 2021 at 9:19 pm

          Amy, I am so glad you gave this recipe a try and enjoyed it! It sounds delicious to bake the brie with the sauce on it!

          Reply
    11. Jan

      November 26, 2019 at 7:02 pm

      Great recipe! This is now my go-to for baked brie. You don't miss the pastry at all, and it's beautiful, too.

      Reply
      • Julia

        February 20, 2020 at 11:56 pm

        Glad you liked this recipe!

        Reply
    12. Judy

      December 27, 2017 at 6:34 pm

      Oh my!! This sounds terrific and I am going to make it for MY husbands 75th birthday dinner with nine close friends on The 30th!

      Reply

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    Julia is the author of JuliasAlbum.com (a food blog focused on easy dinner recipes, pasta dishes, salads made with seasonal ingredients). In this photo, Julia is pictured wearing a yellow sweater against an Autumn background.

    Hi, I'm Julia!

    I am a full-time food blogger living in beautiful Colorado. I focus primarily on savory recipes (protein-based & fiber-rich main dishes, pasta, salads) using fresh & seasonal ingredients. A food blogger since 2012, I help home cooks create well-balanced and visually appealing dinners (many of which are 30-minute ONE-PAN meals). Find out more about me and my cooking philosophy. 

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