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Raspberry Preserve Gin and Tonic

Posted on October 27, 2020 by Adrienne Klassen

2 drinks

Toast the upcoming Holiday Season with this easy and extra colourful Cocktail (or Mocktail) recipe! Our No Sugar Added Raspberry Preserves paired with fresh lemon juice creates a tart refreshing flavour and looks oh so pretty in pink. 

4 oz. Gin
1 ½ oz. Lemon juice
1 Tbsp No Sugar Added Raspberry Preserves
1 355 ml can Soda water
Raspberries for garnish

- If you do not want the raspberry seeds in your cocktail, you can heat up the preserves and strain them through a fine mesh strainer. Cool preserves before adding to the cocktail shaker.

- In a cocktail shaker filled with ice, pour in the gin, lemon juice, and raspberry preserves. Shake up a few times and pour into glasses filled with ice. Top each glass up with soda water and garnish with raspberries.

Preserve Company Brownie Bites with Raspberry Swirled Cream Cheese Frosting

Posted on October 21, 2020 by Adrienne Klassen

9 brownie bites
8x8 square pan

½ cup unsalted butter
3 oz. Chopped semi-sweet chocolate
1 ¼ cup sugar
3 large eggs
1 tsp espresso powder
2 tsp vanilla
¼ tsp salt
1 cup flour

1 cup cream cheese, softened
¼ cup unsalted butter, softened
3 cups sifted icing sugar
3 tbsp No Sugar Raspberry Preserves

- Preheat oven to 325°, and line an 8x8 pan with parchment paper.

- In a bowl over simmering water, stir together unsalted butter and chocolate. Once fully melted, stir in the sugar and vanilla. Add eggs in one at a time, mixing completely after each egg. Stir together the flour and salt in a separate bowl. Gently stir the flour into the chocolate mixture. Pour batter into pan and bake for 30-35 minutes. Cool completely before cutting the brownies with a round cutter. Makes approximately 9 rounds, depending on how big your round cutter is.

- While brownies are cooling, make the cream cheese frosting. In the bowl of a stand mixer with the whisk attachment, mix the cream cheese and unsalted butter until combined. Add in icing sugar on cup at a time, scraping down the bowl after each cup. Once all the icing sugar is incorporated, whisk frosting until light and fluffy. Gently swirl Raspberry Preserves into frosting, and spoon into a pipping bag fitted with a star tip.

- Pipe swirled frosting onto each brownie, and top with a fresh raspberry. Brownies can be kept in a covered container in the fridge for up to 3 days.

Preserve Company Pumpkin Spiced Latte

Posted on October 16, 2020 by Adrienne Klassen

2-3 servings

2 cups milk
2 Tbsp pumpkin puree
1 tsp pumpkin pie spice
¼ cup sugar (or to taste)
1 tsp vanilla
1 cup fresh Receiver Brewed Coffee
Whipped cream for garnish

- In a saucepan over medium/low heat, heat up the milk, pumpkin puree, sugar, and vanilla to just below simmering. Turn off the heat and pour in the coffee. Serve immediately. Top with whipped cream and a sprinkle if cinnamon.

Preserve Company Banoffee Chocolate Cupcakes

Posted on October 14, 2020 by Adrienne Klassen


There's just something special about stuffing cupcakes full of delicious things – like the surprise factor when you take your first bite! These chocolate cupcakes have it all.  They are moist and rich with a sweet and creamy Banoffee center, topped with fluffy whipping cream.  In addition to being a tasty treat they are lovely to look at and easy to prepare.  Happy Baking!

{2 ½ dozen cupcakes}

3 cups flour
2 cups sugar
1 cup cocoa powder
1 Tbsp baking soda
1 tsp salt
4 eggs
1 ½ cup canola oil
1 Tbsp vanilla

2 cups buttermilk
1 jar Banoffee Curd

3 cups whipping cream
3 Tbsp sugar
Caramelized bananas for garnish


- Preheat oven to 350°

- Line cupcake pans with 24 cupcake liners and set aside.

- In a big bowl sift together the flour, sugar, cocoa powder, baking soda, and salt. Set aside.

- In a separate bowl whisk together the eggs, canola oil, vanilla, and buttermilk.

- Mix your wet ingredients into your dry and incorporate completely. You do not want to over-mix it, but you want to make sure there are no lumps. Pour the batter into the prepared cupcake pans, and place on the middle rack of the oven.

- Bake for 15-20 mins, or until a toothpick inserted in the cupcake comes out clean. Cool the cupcakes completely.

- Fill a piping bag fitted with a small round tip with Banoffee Curd and fill each cupcake middle with curd.

- Whip cream and sugar together until stiff peaks. Fill pipping bag fitted with a large star tip with the whipped cream. Pipe swirls on each cupcake and place a caramelized banana on the top.

Best served immediately. Cupcakes without whipped cream can be kept in the fridge for 2 days, and cupcakes that are not filled can be kept at room temperature for up to 4 days.

Preserve Company Smashed Mini Potatoes

Posted on October 09, 2020 by Adrienne Klassen


1 ½ lbs (14-16 mini potatoes)

If you're looking for easy Thanksgiving Dinner ideas these potatoes are golden, crispy and exceptionally delicious!  They feature our Roasted Garlic Potato Pizzazz Seasoning  with a fresh blend of garlic, sea salt and other flavourful spices. Happy Thanksgiving!

1 ½ lb bag of potatoes
2-3 Tbsp olive oil
4 tsp Potato Pizzazz Roasted Garlic
Salted water
Salt and pepper to taste


- Preheat oven to 450°

- Bring a pot of water to a boil and add a generous amount of salt. Add potatoes to boiling water, and cook until tender, approx. 10-12 minutes.

- Once tender, drain potatoes and set aside for 10 minutes. On a parchment lined baking sheet, gently smash each potato. You still want them to keep their shape, so do not smash them too much. Drizzle each potato with olive oil, and sprinkle with salt, pepper, and Potato Pizzazz. Place baking sheet in preheated oven on the middle rack. Bake potatoes for 15-20 minutes, or until the edged turn brown and crispy. Serve hot.

Preserve Company Pumpkin Cakes with Vanilla Bourbon Glaze

Posted on October 08, 2020 by Adrienne Klassen


These are our perfectly spiced, rich, and super moist pumpkin cake topped with a smooth Roobios Vanilla Bourbon Loose-Leaf Tea glaze. A fun and cozy addition to the autumn baking list!  Enjoy!

9 Pumpkin Cakes (1 ½ cup each)
12 cupcakes

1 cup flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
¾ tsp cinnamon
1 tsp pumpkin pie spice
½ cup canola oil
2 large eggs
½ cup brown sugar
¼ cup white sugar
1 cup pumpkin puree
1 tsp vanilla

2 tsp Roobios Vanilla Bourbon Loose-Leaf Tea
¼ cup + 2 Tbsp warm milk
1 ½ cup icing sugar

- Preheat oven to 350° and spray your pan with non-stick cooking spray.

- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. In a separate bowl, whisk together the pumpkin puree, canola oil, eggs, vanilla, and both sugars.

- Stir the wet ingredients into the dry, making sure to just mix until combined. Scoop batter into prepared tins, and bake for 15-20 minutes, or until a toothpick inserted in the middle comes out clean. Set aside to cool as you make the glaze.

- To make the glaze start by heating up your milk to just below a simmer in a small saucepan. Remove from heat and add in your Rooibos Bourbon Vanilla Loose-Leaf. Steep the tea in the milk for 10-12 minutes with the lid on the pot. Strain tea out by pouring the milk through a fine mesh strainer over a separate bowl.

- Sift the icing sugar and pour in ¼ cup of the milk mixture. Add more milk 1 tsp at a time until you reach a pouring consistency. Pour glaze over each individual pumpkin cake.

- These can be kept at room temperature in an air-tight container for up to 4 days.

Preserve Company Hot Apple Toddy

Posted on October 02, 2020 by Adrienne Klassen

A Hot Toddy is a classic cool weather beverage that will warm you up from the inside out!  It's deliciously sweet and taste just like Fall using our fresh Granny's Apple Loose Leaf Tea.

2 servings

2 cups of brewed Granny’s Apple Tea
1 Tbsp Wild Flower Honey
1 Tbsp lemon juice
2 oz. Spiced Apple Liquor

- In each mug pour 1 cup of brewed Granny’s Apple Tea, ½ Tbsp of Honey, ½ Tbsp of lemon juice, and 1 oz. Spiced Apple liquor. Stir together and enjoy!

Preserve Company Mini Honey Cheesecakes with Lavender Glaze

Posted on September 29, 2020 by Adrienne Klassen

Mini cheesecakes are not only adorable, but luxuriously creamy and surprisingly easy to make!  Our smooth wildflower honey and rich culinary lavender creates a smooth and distinctive blend that's unique and full of flavour!

24 mini cheesecakes

400g cream cheese
1 ¼ cups heavy whipping cream
¼ cup + 2 Tbsp Preserve Company Wildflower Honey
1 tsp vanilla bean paste
1 ½ cup graham cracker crumbs
¼ cup sugar
¼ cup melted butter

½ cup sugar
½ cup water
2 tsp dried lavender


- Preheat oven to 350°, to bake your graham cracker crust.

- Mix graham cracker crumbs, sugar, and melted butter. Press into mini cheesecake pans and bake for 5 minutes. Set crusts aside to cool.

- Whip up your heavy whipping cream until stiff peaks, set aside.

- In the bowl of a stand mixer beat the cream cheese, honey, and vanilla bean paste until light and fluffy. Fold your whipped cream into cream cheese mixture. Spoon mixture into prepared cheesecake pans, and smooth with a spoon. Chill mini cheesecakes for at least 4 hours, or overnight.

- For the glaze bring sugar, water, and lavender to a slow simmer. Simmer mixture for 8 minutes, and strain out lavender buds using a fine mesh sieve. Cool, and drizzle over cheesecakes.

Preserve Company Cranberry Apple Cobbler

Posted on September 28, 2020 by Adrienne Klassen

Tart cranberries and sweet fresh apples form a flavourful fall combo, but it’s the topping that seals the deal! Our light and fluffy Tea Biscuit Mix forms the perfect drop biscuit layer that is quick, easy and tastes amazing! 


10” skillet or deep-dish pie plate

4 cups sliced apples (approx. 4-6 medium apples)
2 cups cranberries
1 cup sugar
2 Tbsp cornstarch
1 tsp cinnamon
¼ tsp nutmeg
¼ tsp cloves

1 package Tea Biscuit Mix
1 egg
2/3 cup shortening

1 cup milk
2 Tbsp turbinado sugar

- Peel, core, and slice the apples into quarter inch slices. Stir the apples together with the cranberries. In a separate bowl mix together the sugar, cornstarch, cinnamon, nutmeg, and cloves. Combine the fruit and dry mixture together, and partially cook the filling on the stove.You want the apples to still have a little bit of bite to them, as they will continue to cook in the oven.

-Preheat oven to 400°.

- Prepare the Tea Biscuit Mix according to the package instructions. Place biscuits on top of the filling in the skillet. (there will be some extra biscuits leftover that won’t fit in the pan) Brush with milk and sprinkle with turbinado sugar. Bake for 25-30 minutes, or until biscuits are brown, and the filling is bubbling. Enjoy immediately.

Preserve Company Iced Chai Spice Latte

Posted on September 24, 2020 by Adrienne Klassen

Easy, refreshing and full of flavour!  Our loose leaf Chai Spice Tea is nice and cozy hot, but also makes a delicious Iced Latte if you're looking to mix it up a bit.  

3 ½ cups Chai concentrate

Chai Tea Concentrate:
6 Tbsp loose-leaf Preserve Company Chai Spice Tea
4 cups of water
¼ cup granulated sugar
Sugar (to taste)

- To make the Chai tea concentrate, add loose-leaf tea and water in a saucepan. Boil this mixture for 15 minutes. Strain the mixture through a fine mesh strainer and pour back into saucepan.
-On low heat, stir the sugar into the tea until dissolved. Pour into a glass jar and refrigerate until cool.
- To make Iced Chai Tea Lattes fill a glass with ice and add equal parts cold milk and chai tea concentrate. Stir together and enjoy!