- 1 round of brie 8 oz
- 6 oz fresh cranberries ½ bag
- ¼ cup light brown sugar
- 2 tablespoon pomegranate molasses
- ¼ teaspoon fresh thyme
- ½ cup pomegranate arils
Preheat oven to 350º F.
In a small sauce pan, add all sauce ingredients except pomegranate arils.
Bring to a gentle boil then turn down to low. Stir frequently and cook for about 4-6 minutes.
Remove from heat and add pomegranate arils. Stir.
Scrape or carefully slice the top rind off of the brie.
Bake brie for about 10-15 minutes.
Remove from oven and add topping to brie.
Return to oven for 3-5 minutes just to warm topping.
Serve immediately with crackers, apples, pears or crostini.
Calories: 202kcal | Carbohydrates: 19g | Protein: 8g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 37mg | Sodium: 242mg | Potassium: 125mg | Fiber: 1g | Sugar: 15g | Vitamin A: 240IU | Vitamin C: 5.2mg | Calcium: 79mg | Iron: 0.4mg