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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Cranachan - a toast to our Scottish friends

Written by Trisha on July 25th, 2012.      1 comments

This is a traditional Scottish recipe.  It looks wonderful layered in stemmed glasses and tastes even better.  Adjust the amount of whisky and honey to suit your taste.  For all our Scots friends ...

Cranachan
(Raspberries with toasted oats, cream, yoghurt, whisky and honey)
                                   OG Raspberry web   
Ingredients:
1 pack of Orchard Gold Raspberries
1 tablespoon castor sugar (if desired)
1 cup scotch or rolled oats
2 tablespoons honey
300ml cream
300ml Greek yoghurt
2 tablespoons whisky
1 teaspoon vanilla
Method:
Preheat oven to 180°C.
Put the honey in a glass bowl and microwave on high for about 10 seconds until runny.  Remove from the microwave and stir in the scotch oats.
Place a sheet of baking paper on an oven tray and tip the oats/honey mix onto this, spreading out to a single layer.  Toast the mix in the oven until nicely browned, stirring frequently to toast all sides.  We suggest you watch this carefully as it can burn very quickly.  When toasted remove from the oven and cool.
Meantime thaw the Orchard Gold raspberries in the microwave by heating on high for 2 minutes.  Stir, then heat again for another two minutes.  Mix in the castor sugar (or use extra honey) to sweeten if desired.  Put aside to cool.
Place the cream in a clean bowl, add the whisky and vanilla and beat until thick.  Stir in the Greek yoghurt and mix again.  Put aside 4 tablespoons of the toasted oats for the topping, and stir the remainder into the cream/yoghurt mix.
Layer the Cranachan in stemmed glasses – putting a layer of creamy oats, then a layer of raspberries.  Continue layering, depending on the size of your glasses, then finish with a layer of creamy oats.  Chill in the refrigerator until required.
To serve, sprinkle on some of the reserved crunchy oats.
   
    Cranachan1W

And if you're Irish you can use whiskey instead!

Did you know:  In fact raspberries aren’t really berries at all – they’re from the same plant family as roses, and are an aggregate fruit, made up of
druplets, each with its own seed. 

Raspberries are the only bramble berry picked without the calyx (the white central core found in blackberries and boysenberries).  Frozen raspberries are the most delicate of berries and should be very gently handled as they break into pieces easily.


 
 

1 Comments

Tanya says ...
This really is good! Made it last night and we finished it for breakfast. Didn't have whisky so just left it out. Raspberries were fantastic.
Email me when new posts are made to this blog

Cranachan - a toast to our Scottish friends

Written by Trisha on July 25th, 2012.      1 comments

This is a traditional Scottish recipe.  It looks wonderful layered in stemmed glasses and tastes even better.  Adjust the amount of whisky and honey to suit your taste.  For all our Scots friends ...

Cranachan
(Raspberries with toasted oats, cream, yoghurt, whisky and honey)
                                   OG Raspberry web   
Ingredients:
1 pack of Orchard Gold Raspberries
1 tablespoon castor sugar (if desired)
1 cup scotch or rolled oats
2 tablespoons honey
300ml cream
300ml Greek yoghurt
2 tablespoons whisky
1 teaspoon vanilla
Method:
Preheat oven to 180°C.
Put the honey in a glass bowl and microwave on high for about 10 seconds until runny.  Remove from the microwave and stir in the scotch oats.
Place a sheet of baking paper on an oven tray and tip the oats/honey mix onto this, spreading out to a single layer.  Toast the mix in the oven until nicely browned, stirring frequently to toast all sides.  We suggest you watch this carefully as it can burn very quickly.  When toasted remove from the oven and cool.
Meantime thaw the Orchard Gold raspberries in the microwave by heating on high for 2 minutes.  Stir, then heat again for another two minutes.  Mix in the castor sugar (or use extra honey) to sweeten if desired.  Put aside to cool.
Place the cream in a clean bowl, add the whisky and vanilla and beat until thick.  Stir in the Greek yoghurt and mix again.  Put aside 4 tablespoons of the toasted oats for the topping, and stir the remainder into the cream/yoghurt mix.
Layer the Cranachan in stemmed glasses – putting a layer of creamy oats, then a layer of raspberries.  Continue layering, depending on the size of your glasses, then finish with a layer of creamy oats.  Chill in the refrigerator until required.
To serve, sprinkle on some of the reserved crunchy oats.
   
    Cranachan1W

And if you're Irish you can use whiskey instead!

Did you know:  In fact raspberries aren’t really berries at all – they’re from the same plant family as roses, and are an aggregate fruit, made up of
druplets, each with its own seed. 

Raspberries are the only bramble berry picked without the calyx (the white central core found in blackberries and boysenberries).  Frozen raspberries are the most delicate of berries and should be very gently handled as they break into pieces easily.


 
 

1 Comments

Tanya says ...
This really is good! Made it last night and we finished it for breakfast. Didn't have whisky so just left it out. Raspberries were fantastic.