Berry Blog

We love berries. We eat them every day. Sometimes we cook them, sometimes we eat them straight out of the packet. This blog is our way of sharing and showing off some of the ways we use our berries. We've prepared the recipes in our test kitchen - which doubles as our staff kitchen. We hope you enjoy these recipes and ideas as much as we do.

Orchard Gold Super Fruits Berry Curd

 
Curd is an amazing thing. Both sweet and sour, creamy and fruity, it can really add some wow factor to a standard baked good! We made our berry curd with our Orchard Gold Super Fruits Mixed Berries. The blackcurrants in this mix are quite a sour berry, so it balances perfectly with the sweeter blueberries and sugar in the curd. As curd is quite a sweet thing, we paired it with a plain scone, but we know it would taste good - maybe even better- with some vanilla ice cream!
 
Berry curd with scones




Orchard Gold Super Fruits Berry Curd
3 1/2 cups Orchard Gold Super Fruits Mixed Berries
2/3 cup white sugar
1 Tbsp cornflour
2 Tbsp lemon juice
3 eggs
1 Tbsp butter
 
1. Defrost the berries in the microwave, then place the berries in a blend and blend until smooth. To ensure a smooth curd, remove the seeds by pressing the puree through a fine mesh sieve over a medium bowl. Throw the seeds out. You'll need a cup of seedless puree; anything extra can be kept in the fridge for another day.
2. In a saucepan, whisk together sugar and cornflour then stir in the puree, lemon juice and eggs. Over a medium heat, bring the puree to a boil, whisking constantly. Once at a boil, reduce the heat and simmer for 1 minute, or until the curd is thick. 
3. Once thick, remove from heat and whisk in the butter. Leave to cool slightly, before spooning into a container to cool further in the fridge. Refrigerate overnight before using.
 
Find our Orchard Gold Berries at all leading supermarkets
and don't forget to follow us on Instagram @orchardgoldberries
 
 
 
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Jam with Orchard Gold Berries

Written by Trisha on August 29th, 2014.      0 comments

We've been making jams with Orchard Gold berries.  And of course we've been testing them!  

How do we like berry jam?   On crunchy toast or hot buttered crumpets; mixed into a pottle of plain yoghurt; warmed over ice cream; on pikelets or pancakes.
 

Here are some of the jams we've made ... do try them.
 


Blueberry Jam (Trisha's favourite)
500g Orchard Gold Blueberries
1 tablespoon lemon juice
500g sugar

Simmer the Blueberries for about 5 minutes in a large saucepan. Add the lemon juice, then the sugar, and stir until the sugar is dissolved. Boil the jam steadily until it reaches setting point.  

Sterilize jars and lids.  Pour into the jars and seal while hot.
 
 

Trisha's Blueberry Jam

Miranda's Raspberry Jam
Raspberry Jam (Miranda's favourite)

500g Orchard Gold Raspberries
500g sugar
Juice of 1 lemon
1 teaspoon butter

Place raspberries and sugar in a large saucepan and bring to the boil slowly, stirring to dissolve the sugar.  Add the lemon juice and butter.  Boil steadily for about 10 minutes, then test for setting. 

Sterilize jars and lids.  Pour jam into jars and seal while hot.

Mixed Berry Jam (Scott's favourite)

500g Orchard Gold Mixed Berries
500g sugar

Place the Orchard Gold Mixed Berries and sugar in a large saucepan and bring to the boil, stirring to dissolve the sugar.  If desired, mash the berries to break up the bigger berries, but they will turn pulpy while the jam is cooking.

Boil steadily for 10 minutes then test for setting.

Sterilize jars and lids.  Pour jam into jars and seal while hot.

Scott's Mixed Berry Jam
 

To test for setting, remove the jam from the heat and place a tablespoon of jam on a saucer. Put the saucer in the fridge for a couple of minutes, then remove from the fridge.  Run your finger through the jam and if the jam leaves wrinkles on the surface on either side, then it will be ready.  If not, return to the heat and boil for another five minutes then test again.
 

 

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Email me when new posts are made to this blog

Jam with Orchard Gold Berries

Written by Trisha on August 29th, 2014.      0 comments

We've been making jams with Orchard Gold berries.  And of course we've been testing them!  

How do we like berry jam?   On crunchy toast or hot buttered crumpets; mixed into a pottle of plain yoghurt; warmed over ice cream; on pikelets or pancakes.
 

Here are some of the jams we've made ... do try them.
 


Blueberry Jam (Trisha's favourite)
500g Orchard Gold Blueberries
1 tablespoon lemon juice
500g sugar

Simmer the Blueberries for about 5 minutes in a large saucepan. Add the lemon juice, then the sugar, and stir until the sugar is dissolved. Boil the jam steadily until it reaches setting point.  

Sterilize jars and lids.  Pour into the jars and seal while hot.
 
 

Trisha's Blueberry Jam

Miranda's Raspberry Jam
Raspberry Jam (Miranda's favourite)

500g Orchard Gold Raspberries
500g sugar
Juice of 1 lemon
1 teaspoon butter

Place raspberries and sugar in a large saucepan and bring to the boil slowly, stirring to dissolve the sugar.  Add the lemon juice and butter.  Boil steadily for about 10 minutes, then test for setting. 

Sterilize jars and lids.  Pour jam into jars and seal while hot.

Mixed Berry Jam (Scott's favourite)

500g Orchard Gold Mixed Berries
500g sugar

Place the Orchard Gold Mixed Berries and sugar in a large saucepan and bring to the boil, stirring to dissolve the sugar.  If desired, mash the berries to break up the bigger berries, but they will turn pulpy while the jam is cooking.

Boil steadily for 10 minutes then test for setting.

Sterilize jars and lids.  Pour jam into jars and seal while hot.

Scott's Mixed Berry Jam
 

To test for setting, remove the jam from the heat and place a tablespoon of jam on a saucer. Put the saucer in the fridge for a couple of minutes, then remove from the fridge.  Run your finger through the jam and if the jam leaves wrinkles on the surface on either side, then it will be ready.  If not, return to the heat and boil for another five minutes then test again.
 

 

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