• prep: 20 min
• cook: 15 min
• total: 35 min

servings:

1. Preheat the oven to 375 degrees F. 2. In a small saucepan, combine cranberries, balsamic, sugar, rosemary, water, and salt. Stir to combine. Bring to a simmer over medium heat. Cook for ten minutes until thick. 3. Cut the puff pastry/crescent roll dough into an 8x8-inch square. If you are using crescent roll dough, make sure to pinch all the seams together to make one cohesive piece of dough. 4. Place the puff pastry on a greased baking sheet. 5. Place the brie in the center of the dough. Pinch the dough up along the edges of the brie. Do not totally cover the brie. Brush all edges of the dough with the melted butter. 6. Spoon the sauce on to the brie. Place the brie in the oven and bake for 12-15 minutes until the edges are lightly golden and crisp. 7. Allow baked brie to cool for 5-10 minutes before serving and slicing.

• 1 Cup Frozen Cranberries, thawed
• 2 Tablespoons Balsamic Vinegar
• ¼ Cup Granulated Sugar
• ½ Tablespoon Finely Chopped Fresh Rosemary
• 1 Tablespoon Water
• Pinch of Salt
• 8 Ounce Wheel of Brie
• 8 Ounces Puff Pastry/ Crescent Roll Dough
• 1 Tablespoon Melted Unsalted Butter

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