Step 1

Preheat the oven to 350 degrees F.

Step 2

Grease an oven-safe serving dish.

Step 3

In a small pot over medium heat, add the cranberries, the sugar, the honey, the pomegranate juice, and the orange zest and bring to a simmer.

Step 4

Cook the cranberry mixture, stirring occasionally, until the cranberries burst and the mixture reduces slightly, about 10-15 minutes.

Step 5

While the cranberry mixture is simmering, in a medium skillet over medium heat, heat the oil.

Step 6

Add the pecans to the oil and toss to coat. Cook, stirring occasionally, until the pecans become fragrant, about 4 minutes.

Step 7

Add 1 tablespoon of the chopped rosemary to the pecans and cook for 30 seconds.

Step 8

Transfer the skillet from the heat and sprinkle the pecans with the flaky salt.

Step 9

Place the brie in the prepared serving dish and bake until it begins to soften, about 7-9 minutes.

Step 10

Stir the pomegranate arils into the cranberry mixture.

Step 11

Transfer the brie from the oven.

Step 12

Scoop the cranberry mixture on top of the brie and sprinkle with the toasted pecans. Garnish with the extra whole rosemary sprigs.

Step 13

Serve the dip with the crackers.