Custom Saskatoon Berry Jam

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Ingredients:4 cups Saskatoon berries crushed1 lemon juice and zest1 package of powder pectin1/2 tsp butter4 cups of sugarInstructions:Combine the crushed saskatoons, lemon zest and juice, pectin and butter and stir. Bring to a rolling boil.Add all the sugar and bring back to a rolling bowl and stir until all sugar is dissolved.You can test the…… Read More

Elderberry & Port Jelly

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Elderberry & Port Jelly – this fruity seedless jam is delicious on toast or a scone and it’s equally good with cooked or cold meats too as it pairs perfectly with beef, pork, lamb and poultry. Simply add it to your gravy or jus as you would when using redcurrant jelly.Ingredients:* 2 kg (4.4 lb)…… Read More

Blueberry, coconut & lime ice cream

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This zingy ice cream is really worth making – and you don’t even need to use an ice cream makerIngredients:2 lime140g golden caster sugar125g punnet blueberry200ml carton coconut cream284ml carton double creamextra blueberries, to serveInstructions:Finely grate the zest from one of the limes and squeeze the juice from both. Put in a small pan with…… Read More

No-churn Vegan Peanut Butter Chocolate Chip Ice Cream

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This ice cream is so rich and creamy, celebrating the best flavor combo ever: peanut butter and chocolate. You will never know you’re missing the dairy! Note: Prep time does not include 4-hour freezing time. From Heather Christo.Ingredients:2 cans (15 Oz. Size) Unsweetened Coconut Cream1 cup Sugar1 cup Peanut Butter2 teaspoons Vanilla Extract1 teaspoon Kosher…… Read More

Traditional Sauerkraut with Caraway

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Cabbage is perfect for fermenting because the cell walls are easily broken down with salt, and the juices that are released quite easily make the brine. While you are chopping and grating your cabbage, eat a piece raw. It will be crunchy and sweet. After fermentation it will be pretty crunchy still, shiny and alive-looking;…… Read More

Simply Strawberry Sorbet

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Editor’s note: This recipe is adapted from Gabrielle Carbone, coproprietor of The Bent Spoon ice cream parlor in Princeton, New Jersey. My husband Matt and I created this recipe long before we opened The Bent Spoon. We have such special memories of picking baskets full of strawberries and making them into this bright reddish-pink sorbet,…… Read More

Green tomato chutney

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This chutney recipe is a great way of using an excess of tomatoes from your garden, making them last all yearIngredients:2½ kg green tomato500g onion1 rounded tbsp salt500g sultana500g cooking apple500g light muscovado sugar1.14 litre jar spiced pickling vinegarInstructions:Slice the tomatoes (you can skin them if you want, but I don’t usually bother). Finely chop…… Read More

Roasted Apple BBQ Sauce

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A tasty roasted opal apple BBQ sauce that is perfect on everything from grilled pork tenderloin medallions to pulled chicken sandwiches.Ingredients:2 large Opal apples peeled, cored and cut into 1 inch pieces2 teaspoons oil1/4 cup onion, grated1/2 cup ketchup2 tablespoons maple syrup2 tablespoons brown sugar2 tablespoons cider vinegar2 tablespoons soy sauce1 chipotle chili in adobo,…… Read More

Berry Jelly

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Ingredients:5 lbs. (about 20 cups) tayberries or raspberriesSugar, as neededInstructions:Put berries into a large stainless-steel bowl set over a large pot of gently simmering water. Allow berries to “melt”, stirring occasionally, for 3½–4 hours, until they collapse, releasing their juices.Set 6–8 layers of cheesecloth over a medium bowl, allowing cheesecloth to hang generously over sides.…… Read More

Elderberry Custard Pie

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Ingredients:* 1 cup elderberry juice* 1/4 cup all purpose flour* 1 cup sugar* 1/4 teaspoon salt* 1 large egg, separated* 1 cup milk* 1 ( ) unbaked pie crustInstructions:Preheat the oven to 350°F.Bring the juice to a boil over medium heat in a medium saucepan.While it’s heating, combine the flour, sugar, and salt in a…… Read More

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