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Shallow Creek Nurseries

Recipes



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Black Currant Meat Sauce
 
Mix equal parts of your favorite
BBQ Sauce with the
Shallow Creek Black Currant Jam.
Serve over pork or chicken.
or
Heat and serve over cocktail weiners.
Best of all!  Heat and serve over meatballs. 
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Sweet Pickled Crab Apples
2 1/2 lbs of crab apples
4 cups sugar
2 cups vinegar
1 1/4 cups water
4 sticks cinnamon
8 whole cloves
4 drops red food coloring
 
Have 4-6 sealable jars ready and sterilized.
Wash apples and remove blossom end.  Leave stems on.  Prick apples with fork to prevent bursting.
In a large pot add sugar, vinegar, water, cinnamon, cloves and coloring.
Place on heat, bring to boil and cook for 5 minutes.  Add apples and cook until you see a few of them developing cracks.
Immediately pack into hot jars, covering with hot syrup and seal.
 
Serve with Pork
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Saskatoon Rhubarb Crisp
 
3 cups Saskatoons
1 1/2 cup rhubarb
1/4 cup honey
1/2 cup brown sugar
1/2 cup flour
1/2 cup rolled oats
1/4 cup oil
 
Place Saskatoons and cut rhubarb in 8 X 8 inch baking pan or casserole and drizzle with honey.  Combine brown sugar, flour, rolled oats and oil until mixture is crumbly.  Sprinkle over fruit.  Bake at 375 F. oven for 45 minutes or until golden brown.  Serve warm with ice cream.  Makes 9 servings.
 
 
Lemony Saskatoon Muffins
1 1/2 cups of all purpose flour      
1/2 cup granulated sugar             
2 1/2 tsp baking powder           
1/4 tsp salt
1 cup Saskatoon berries
1 egg
1/4 cup vegetable oil
3/4 cup milk
Sift together dry ingrediants.  Sir in Saskatoon berries.  In a separate bowl mix eggs, oil and milk, then add to dry ingredients.  Mix only until well moistened.  Spoon batter into greased or paper lined muffin tins to 3/4 full.  Bake in a 400 degree oven for 15 minutes or until nicely browned.  Makes 1 dozen medium muffins. 
Top with 1 tbsp lemon rind and 2 tbsp granulated sugar.
 
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