Baked Brie with Ginger Cardamom Raspberry Jam

Baked Brie with Ginger Cardamom Raspberry Jam and Thyme

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A while ago my blogging buddy Allie of Baking a Moment concocted an incredible Danish pastry recipe with a blackberry ginger filling and as soon as I saw that I put ginger berry jam on my to-do list. So for this baked brie here I made a ginger cardamom raspberry condiment that adds some great flavors to the creamy, oozy cheese and makes it a delicious and also somewhat fancy appetizer. The jam is fantastic all by itself, I kept eating it with a spoon throughout the photo shoot. I’m going to try it out on some sweet dishes as well and will be sure to post any noteworthy recipes I come up with. Meanwhile enjoy this brie!


Baked Brie with Ginger Cardamom Raspberry Jam Recipe

serves 2


For the ginger cardamom raspberry jam:

  • 6 ounces frozen raspberries
  • 1/4 cup sugar
  • 1/2 teaspoon cornstarch
  • 1/4 teaspoon powdered ginger
  • 1/4 teaspoon ground cardamom

For the brie:

  • 1 brie
  • a few thyme leaves
  • 1 tablespoon toasted almonds (optional)



For the ginger cardamom raspberry jam:

  1. Add frozen raspberries, sugar and cornstarch to a saucepan and start to cook on medium heat, stirring until everything is combined.
  2. Once the raspberries have thawed add the ginger and the cardamom.
  3. Cook until the fruit is completely broken down and the jam thickened (about 10 minutes).
  4. Let cool.

For the brie:

  1. Heat the oven to 350 degrees F.
  2. Set the brie on a parchment paper-lined baking sheet and bake until warm and melted (about 10 minutes.
  3. Sprinkle thyme leaves and almonds on the brie and serve with the jam.


Food Photography and Styling: The surface I used here is actually the seat of a chair that I bought at the World Market a while ago and I used it here because I thought it worked well with the cheese board. It’s not my favorite background because of its intense and warm color that doesn’t photograph well (which is a shame because I love the texture). Anyway, I started by photographing just the open brie with the jar of jam on the side but the two items looked strangely disconnected so I spooned some jam on the brie and that tied the two together nicely. I lit the photo from the back with my strobe.

Nikon D600, 105mm, f/8, 1/125 sec., ISO 100. One Hensel Integra Pro Plus 500 Monolight, 35″ x 58″ Softbox.


  1. cristina says:

    Nicole, the rich color of this Ginger Cardamom Raspberry Jam is just gorgeous and must taste amazing with those spices! Beautifully presented and I luv the warmness of the background/chair you used. I wanted something of that feel for a post I just worked on but didn’t have anything like that…send it over, please! ;)

  2. Robyn @ Simply Fresh Dinners says:

    Hi Nicole,
    I was here earlier today looking at this recipe and then got totally immersed in your blog looking at the photos till work interfered. I just hate it when my job interferes with my blogging! lol
    I’m a big fan of baked brie and don’t you think raspberries are the best thing on the planet?
    This photo is so beautiful and every time I look at your composition, I learn something more. Thanks so much for the inspiration!

  3. Kevin | KevinIsCooking says:

    Really love all the flavors going on her. Cardamom is not used nearly enough here in the States as compared elsewhere in the culinary world. And who wouldn’t want to scrape a cracker into all that gooey goodness… wow!

  4. Kathleen | Hapa Nom Nom says:

    Oh Nicole, I love cheese like I have a serious addiction, and Brie is one of the ones I love most! I really love the the spices you used to compliment the savory cheese and the sweet jam.

    Stellar photos as always :)

    • Nicole B. says:

      Hey Allie, thank YOU so much for the jam/ginger idea. I’ve made this jam a dozen times now, I love it. :)

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