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Maple Butter Candied Prosciutto & Avocado Club Sandwich

Posted on September 27, 2019 by Bruce MacNaughton

Created by: Chef Ilona Daniel

Directions for 1 sandwich

Candied Prosciutto:

Lay sliced prosciutto onto a parchment lined cookie sheet (4 slices per sandwich). Drizzle with Preserve Company Maple Butter. Cover with another sheet of parchment and another cookie sheet on top; this keeps the prosciutto flat. Bake for 10 minutes at 375F. Meanwhile prepare the rest of the sandwich fillings

  •  2 slices of Tomato
  •  4-6 sliced red onion rings
  •  3 slices of avocado
  •  2 leaves of Boston Bibb Lettuce
  •  Slice of blue cheese or sliced cheddar cheese as desire

Once the prosciutto is crisp assemble the sandwich by layering the fillings onto the bottom bun. Top with top bun and enjoy!


Fresh Mozzarella, Kumato & Garlic Scape Salad

Posted on September 13, 2019 by Bruce MacNaughton

Created By: Chef Ilona Daniel

Serves: 4

5 Kumato tomatoes, or tomatoes of your preference, cut into rounds

500 grams fresh mozzarella, burrata or bocconcini
1 package (40 grams), fresh basil
PEI Preserve Company Garlic Scape Sea Salt to taste
Organic Canola Oil to taste

Place the tomatoes and mozzarella on a platter by arranging the tomatoes and mozzarella on a platter in an alternating pattern.
Scatter the basil leaves over the tomatoes and mozzarella.
Sprinkle with a generous pinch of PEI Preserve Company Garlic Scape Sea Salt
Drizzle Organic Canola oil over the tomatoes, mozzarella, and basil.

Serve immediately.

Golden Cauliflower and Arugula Salad with a Curried Yogurt Dressing

Posted on August 21, 2019 by Bruce MacNaughton

Golden Cauliflower and Arugula Salad with a Curried Yogurt Dressing










Created By: Chef Ilona Daniel

Serves: 4-6

2 heads cauliflower, broken into large florets (14 cups)

Heatherdale Organic Canola Oil

Salt for seasoning

1 box baby arugula

6 green onions, sliced thinly

½ raw pumpkin seeds

1 pomegranate, seeded

To prepare the Cauliflower:

Shallow-fry (about 1 inch) cauliflower in batches in canola oil at medium-high heat just until the cauliflower is golden and tender. Season with salt to taste.

Curried-Yogurt Dressing

1 cup Greek-style yogurt

¼ cup Heatherdale Organic Canola Oil

3 tbsp Distilled Vinegar

2 tbsp Preserve Company Ginger Marmalade

1 Tbsp Preserve Company Curry Powder

1 tbsp garlic paste

1 tsp salt

Stir to combine all ingredients. Drizzle on top roasted cauliflower and arugula. Garnish with chopped green onions, pumpkin seed and pomegranate seeds.

Shop Lemon & Ginger with Amaretto Marmalade

Shop Curry Powder

Thai-Style Mango Salad

Posted on August 21, 2019 by Bruce MacNaughton
Thai-Style Mango Salad with PEI Preserve Company Garlic Mango Dressing

Created By: Chef Ilona Daniel

Serves: 4

1 ripe mango, peeled and julienne

1 red bell pepper, julienne

1 English cucumber, cut in half lengthways, seeded and julienne

½ cup each basil and cilantro, torn

2 cups bean sprouts

½ cup green onions, sliced

2 limes, juiced

¼ cup tamari

½ cup PEI Preserve Company Garlic Mango Dressing

Put all ingredients in a bowl; toss and serve.

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Pasta with Olive Tapenade, Feta & Tomatoes

Posted on March 11, 2017 by Bruce MacNaughton
Pasta with Olive Tapenade, Feta, and Tomato Recipe



1 pound pasta ( spaghetti, linguine or tagliatelle )

Olive Tapenade

1 pound feta cheese, crumbled

5 large Roma tomatoes, halved, cored, seeded and cut into ¼”-½” pieces


Bring a large pot of water to a boil. Add the pasta to the water, and cook until al dente, following the suggested cooking time on the box.

As soon as the pasta is done, drain it and immediately toss with the tapenade and ½ of the feta and half of the tomatoes.

Top with the remaining feta and tomatoes, and serve immediately.

Makes 4 servings


Pasta with Olive Tapenade, Feta and Tomato



Haddock with Vindalo Sauce

Posted on October 17, 2016 by Eleanor MacDonald




  • 1 onion, diced
  • 1 -2 teaspoons olive oil or butter
  • 1 cup white fish (or another favourite meat), cut into bite sized pieces
  • 1-2 Tablespoons Vindalo Sauce
  • up to 1 cup water or stock (depending on desired thickness, consistency)
  • 1 Tablespoon brown sugar
  • salt to taste


Sauté onion in butter and/or olive oil. Add the fish and partially cook (about 4 -5 minutes). Add the Vindalo Sauce, the brown sugar and salt. Stir in the water or stock and simmer until tender (time depends on size of pieces).

Serve with a green salad and Naan bread.


Our featured product in this recipe Vindalo Sauce.
 It has more heat than a medium curry sauce as it contains red chillies.
Vindalo Sauce

Vegetable Curry

Posted on May 24, 2016 by Eleanor MacDonald

Prince Edward Island Preserve Co. Vegetable Curry


1/4 cup vegetable oil
2 yellow onions, minced
2 garlic cloves, minced
1/2 teaspoon curry powder
1 tablespoon fresh ginger,grated
1 tablespoon tomato paste
12 ounces red potatoes, cut into 1/2 inch pieces
1/2 medium cauliflower, trimmed,cored and cut into 1 inch florets
1 - 14.5 ounce can diced tomatoes, pulsed until nearly smooth
1 cup water
1 - 15 ounce can chickpeas, drained and rinsed
1 and 1/2 cup frozen peas
1/2 cup Curry and Cream Sauce
1/4 cup coconut milk
Rice of your choice
Mango Chutney (makes a nice condiment to accompany this dish )

Heat 3 tablespoons of the oil in a large Dutch oven over medium high heat. Add onions and potatoes and cook, stirring until the onions are caramelized, and the potatoes are golden brown on the edges, about 10 minutes.

Reduce heat to medium.  Clear centre of pan and add the remaining tablespoon of oil plus the garlic, ginger, curry and tomato paste, stirring constantly until fragrant, about a minute or so. Add the cauliflower and cook, stirring constantly until the spices coat the florets, about 2-3 minutes.

Add the tomatoes,water, chickpeas and 1 teaspoon salt ; increase heat to medium high and bring to a boil, scraping the bottom to loosen the browned bits.
Cover and reduce heat to medium. Simmer stirring until veg are tender, about 10-15 minutes. Stir in the peas and the milk and Curry and Cream; continue to cook for about 2 more minutes or until heated throughout.

Serve with rice.


Chicken Salad

Posted on May 24, 2016 by Alexander MacNaughton

Chicken Salad Recipe


2-3 cups cooked chicken, coarsely chopped
2 stalks celery, chopped fine
1/2 red pepper, seeded and chopped
4-6 green olives, pitted and minced
1/4 cup red onion, chopped fine
1/2- whole apple, cored and chopped
1/3 head iceberg lettuce or romaine, sliced and chopped
5 Tablespoons mayo
1 Tablespoon Very Berry Cherry Preserves
2 teaspoons freshly squeezed lemon juice
Salt and pepper to taste


Prepare all salad ingredients and combine in a large bowl.
Prepare dressing separately. Combine mayo, preserves and lemon juice. Taste for balance. Dressing should not be too sweet nor too sour.  Adjust as you prefer. Add salt and pepper to taste.
Mix dressing with salad ingredients.
Serves four.

Curried Red Potato Salad

Posted on May 24, 2016 by Eleanor MacDonald

Curry Potato Salad Recipe


15-20 mini red potatoes, skin on, washed well, cut into quarters
2 Tablespoons lemon juice
4 eggs, boiled, peeled and cut into small pieces or slices
2 green onions, thinly sliced

1/3 cup mayo
1/4 cup sour cream or plain Greek yogurt
1/4 - 1/2 cup Curry and Cream Sauce
Dash of hot sauce or Tabasco
Salt, to taste
Pepper, to taste
2-3 sprigs fresh tarragon for garnish (optional)



Wash potatoes and cut into quarters. Place in a large sauce pan of salted water, set over high heat and bring to a boil. Partially cover and simmer until potatoes are just tender, 8-10 minutes. Drain well and set aside.
Prepare boiled eggs and place on top of cooled potatoes.
For the dressing, whisk mayo, sour cream or yogurt, Curry and Cream sauce and hot pepper sauce or Tabasco in a bowl. Stir in the green onion, salt and pepper. Fold the dressing, potatoes and eggs together. Cover and place in refrigerator for 2 hours or overnight.
Garnish with fresh tarragon.

Cranberry Lime Curd Bread Pudding

Posted on May 24, 2016 by Eleanor MacDonald

Cranberry Lime Curd Bread Pudding


12 tablespoons Lime Curd

1 and ¼ cups whole milk

1 and ¼ cups whipping cream

pinch salt

3 large eggs

½ cup brown sugar

⅓ cup unsalted butter, softened, plus extra for greasing pan

6 soft bread rolls,sliced

½ cup fresh cranberries

¼ cup dried cranberries

8 Tablespoons Red or Black Currant Jelly, for glazing

¾ cup whipping cream, whipped

Lime zest for garnish, optional


Heat the milk and cream in a separate saucepan until just boiling, then remove the pan from the heat. In a separate bowl, whisk the eggs, salt and sugar together until well combined, then pour the milk and cream mixture over the egg and sugar mixture, whisking until smooth and well combined.

Butter the bread slices and, using about 12 tablespoons of the lime curd, spread curd over both sides of each slice of bread.
Cover the bottom of a greased ovenproof dish with a layer of the bread slices, overlapping the edges of the bread slightly. Sprinkle over some of the fresh and dried cranberries. Repeat the layering process once more, or until all of the bread and cranberries have been used up.

(You should have enough for two layers.)

Pour the cream and egg mixture over the bread and set aside to soak for one hour.
Preheat the oven to 350 F.

Place the baking dish into a roasting tray. Carefully add enough boiling water to the tray to reach one third of the way up the sides of the baking dish (this is called a bain-marie). Transfer to the oven and bake for 40-45 minutes, uncovered, or until the custard has set and the top of the pudding is pale golden-brown. ( Check the pudding occasionally during cooking, pushing any cranberries that float to the surface back under the custard as it sets, using a fork, to prevent the cranberries from burning.) Remove the pudding from the oven and from the bain-marie and set aside to cool for 8-10 minutes.

Meanwhile, heat the jelly in a saucepan with two tablespoons of water, until the jelly has melted and the mixture forms a smooth sauce. Brush the top of the pudding all over with this mixture, then set aside to cool for a further 10 minutes.
Serve with the whipped cream.

Cranberry Lime Curd Bread Pudding