Ingredients

1 (1 pound) brie cheese wheel
2 cups fresh (or frozen) cranberries
1/3 cup granulated sugar
3 tablespoons white balsamic vinegar (or regular balsamic can be substituted)
1/4 teaspoon sea salt
1/3 cup toasted pecans
Rosemary sprigs for garnishing (if desired)
Crackers or toasted baguette slices for serving

Instructions

Preheat the oven to 400 degrees (F) and line two baking sheets with parchment paper.

In a medium-sized bowl, whisk together the sugar, balsamic vinegar, and salt. Add the cranberries (if using frozen, do not defrost), and gently stir to coat the berries. Spread the mixture on one of the prepared baking sheets.

Place the brie on the remaining baking sheet and place both the brie and cranberries in the oven.

Bake for ten minutes then remove the brie.

Roast the cranberries for an additional 5 minutes. If using frozen cranberries, you may need to roast for an additional 10 to 15 minutes or until the berries are soft and have started to burst. Remove from oven.

Place the brie on a serving tray and top with the warm roasted cranberries. Sprinkle the toasted pecans over the cranberries and garnish with fresh rosemary sprigs if desired. Serve immediately.

Note:

Recipe can be halved if using an 8-ounce wheel of brie.