Cooking With Honey – Easy Honey Blueberry Preserves

blueberry preserves

Here’s a very simple recipe for blueberry preserves that doesn’t use pectin or processed sugar. Just 4 ingredients!

It’s great over Greek yogurt or ice cream.

Ingredients (fills an 8 ounce jar)

3 cups blueberries (frozen and thawed or fresh)

3/4 cup honey (you can use more or less depending on how tart your berries are)

2 tablespoons lemon juice

1 teaspoon lemon zest

Directions

Place the blueberries in a medium sized sauce pan and crush them with the back of a fork or using a potato masher.

Add the honey, lemon juice, and lemon zest, then bring to a boil over medium-high heat. Stir frequently while the mixture boils for 15-20 minutes and it starts to thicken. The best way to test if it’s done is to put a spoonful in the freezer for 5 minutes. If it won’t easily pour off of the spoon when you remove it from the freezer, then it’s done.

Skim off any foam, then ladle the jam into a sterilized jar.

Store tightly covered in the fridge for a couple of weeks or you can use canning methods to store in a pantry for longer storage.

Cooking With Honey – Blueberry Lavender Martinis

Lavender-Martini-300x225

I was in Chicago this past weekend and had dinner at the delightful French Bistro Aquitaine. We began with two of their lovely specialty cocktails — I had the Blueberry Lavender Martini made with honey. It was fabulous!

Here is my recreation…

Yield:  2 martinis

Ingredients:

6 large ice cubes

8 oz vodka

3 oz fresh lemon juice

4 Tbsp honey lavender syrup*

12 fresh blueberries, muddled

Directions:

In a martini shaker add the ice, vodka, lemon juice, honey lavender syrup, and muddled blueberries and place top on shaker. Shake until well blended. Pour the drink into the glasses through a strainer, and serve!

*Honey Lavender Syrup:

1/4 cup water

1/4 cup honey

2 Tbsp dried lavender

Heat water until boiling, remove from heat and whisk in honey and lavender, until honey is dissolved. Chill well before using in drinks.

Honey Raspberry Crumble

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Honey, berries, dairy, and grains were important parts of the Iron Age diet.

It is distinctly possible that Queen Boadicea enjoyed something like this Honey Raspberry Crumble, without the ice cream of course.

Ingredients

  • 2 pints raspberries
  • 3/4 cup honey
  • 1 1/4 cups all-purpose or whole wheat flour
  • 1 stick unsalted butter

Directions

  1. Preheat oven to 375 degrees F. In a large bowl, drizzle raspberries with 1/4 cup of the honey honey. Sprinkle with 4 tablespoons flour and toss. Transfer fruit to an 8- by 8-inch baking dish.
  2. In a large bowl, mix remaining flour, honey, and butter with a pastry blender or your fingers until mixture forms large, crumbly lumps. Sprinkle over berries. Bake until golden brown, 45 to 50 minutes

Best Thanksgiving Leftovers – Honey Cranberry Brownies

Okay, I know Cranberry Week is over, but it’s never too early to start thinking about how to use those Thanksgiving leftovers…

INGREDIENTS:

1 cup (6 ounces) semisweet chocolate chips
6 tablespoons butter
2 eggs
1/3 cup honey
1 teaspoon vanilla
1/2 cup all-purpose flour
1/2 teaspoon baking powder
Dash salt
1/2 cup leftover cranberry sauce, preferably whole berry

PREPARATION:

Preheat oven to 350°F. Lightly grease 8-inch square baking pan.

Melt chocolate chips and butter in medium heavy saucepan over low heat. Remove from heat; cool slightly. Stir in eggs, honey and vanilla.

Combine flour, baking powder, and salt in small bowl. Stir into chocolate mixture. Spread batter evenly in prepared pan. Drop teaspoonfuls of cranberry sauce over top.

Bake 20 to 25 minutes or just until center feels springy. Cool in pan on wire rack. Cut into 2-inch squares.

Cranberry Week – Honey Cranberry Almond Bark

It was probably inevitable that cranberries would be associated with Christmas. Their bright, shiny red color and their winter availability primed them for use on the table and the tree. Slow to spoil, they hold up for the entire twelve days of Christmas and longer.

The earliest American Christmas trees in the 1840s were decorated with homemade ornaments of fruits, nuts, candies, and other “sweetmeats,” and it could not have taken long for the woman of the house to thread a large needle and string cranberries with popped corn to make a red and white holiday garland.

  • 5oz of white chocolate chips
  • 1 cup of sweetened dried cranberries
  • 1/4 cup of sliced almonds
  • Honey
  1. Re-hydrate cranberries in water over high heat in a small pot until they plump up, remove from heat and liquid, set aside let cool.
  2. Toast the almonds over medium low in a small pan, tossing frequently until they are a golden brown, remove from heat, give it a rough chop, set asid
  3. Melt chocolate over a double boiler with the water simmering. Stir with a rubber spatula until it becomes a smooth texture, immediately remove from heat and pour into a 9×9 sheet pan with parchment paper on the bottom, spread evenly.
  4. Working quickly sprinkle the almonds evenly over the chocolate, then the cranberries and lastly, working from the top corner to the bottom drizzle the honey quickly and horizontally, not too thick or it will be too sticky. A very thin layer will almost not be seen but will be tasted. Let chocolate set before breaking apart and placing in an air tight container.

Cranberry Week – Scalloped Sweet Potatoes With Cranberries and Honey

It’s the end of Cranberry Week.  Only one more recipe after this one.  But the important thing is to remember to:

Scalloped Sweet Potatoes with Cranberries and Honey

Ingredients:

  • 6 sweet potatoes
  • 1 1/2 cups whole-berry cranberry sauce
  • 3/4 cup water
  • 1/2 cup honey
  • 1 teaspoon grated orange rind
  • 1 teaspoon ground cinnamon
  • 1 1/2 tablespoons butter

Preparation:

Preheat oven to 350°.
Cook potatoes until tender and drain; peel and cut into 1/2-inch thick slices. Arrange slices in a baking dish. In a saucepan, mix cranberry sauce, water, honey, orange rind, and cinnamon. Simmer, uncovered, for 5 minutes. Add butter; stir until butter is melted. Pour cranberry mixture over potatoes, then bake, uncovered, for 20 minutes, or until glazed and hot.