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Maple Cappuccino Tarts

Posted on May 24, 2016 by Eleanor MacDonald

Maple Cappuccino Tarts

This is a very easy & tasty recipe. You can make your own pastry or purchase tart shells and fill them with the Maple Cappuccino filling. Serves 12.


12 pastry tarts,uncooked

36 pecan halves

1 cup Maple Cappuccino Sauce

2 eggs, room temperature



Preheat oven to 400 F.

Place 3 pecan halves in each of the tart shells.

In a bowl, beat eggs slightly with a fork. Heat the Maple Cappuccino Sauce in the microwave until it pours easily, approximately 30 seconds on high. Allow sauce to cool a little and gradually add the sauce to the eggs and stir constantly.  Avoid shocking the eggs with the hot liquid.  Fill the pastry shells ⅔ full.  Bake for 15  - 20 minutes. Do not allow to boil.

Remove from oven and let cool for 1 hour. Remove from pan and serve immediately, or store for up to 1 week in a sealed container. Can also be frozen.

Recipe eBook

Posted on October 15, 2015 by Bruce MacNaughton

Are you ready to get creative in the kitchen?


Raspberry Crumble

Do you enjoy creating recipes and dreaming up new dishes? If so, we have an exciting chance for you to show off your inner culinary genius! 

We are creating a recipe eBook with recipes compiled from you. 

If you have an original recipe (or two, or three) that you'd like to sgare with the world, now is your chance. 

Here is how you can be part of the eBook:

-Create an original recipe (using a product that could be swicthed out for one of our products such as honey, fruit preserves, curry, etc.)

-Take a photo of your masterpiece 

-Send your recipe & photo to us in a letter or an email.


Mail: Prince Edward Island Preserve Co. 2841 New Glasgow Road New Glasgow, PE C0A1N0 Canada 


                    -Your recipe

                    -A photo of your masterpiece

                    -Contact info: your first and last name, your phone number and the city you live in.

    We will try out your creations and the best recipes will be published in our first ever eBook!

    Everyone who submits a recipe, will be emailed an early bird edition of the eBook and will be entered to win a $100 gift certificate for our products.

    Our products are incredibly versatile and fun to work with, so whether you’re a culinary genius or you are new to the kitchen, we can’t wait to see what you create.

    Terms and Conditions:

    By submitting a recipe and a photo you acknowledge and agree that your recipe and accompanying photo may be used and reprinted both online and in print by the Prince Edward Island Preserve Company.

    Recipes must be original recipes and not subject to copyright restrictions.

    View our preserves here

    Have fun!

    Meat Pie with Apple Chutney

    Posted on August 06, 2015 by Eleanor MacDonald

    Our products used in this recipe:

    Apple Chutney


    • double crust pastry (of your choice)
    • 1 Tablespoon Dijon Mustard
    • 1 egg yolk


    • 1 pound lean ground beef, or finely chopped beef
    • 1 pound ground pork or finely chopped pork
    • 1 Tbsp. vegetable oil
    • 2 onions, chopped
    • 2 cloves garlic, minced
    • 2 carrots, chopped
    • 2 celery stalks, chopped
    • 1 cup chopped peeled potatoes
    • 1 and  1/2 tsp. dried thyme
    • 1 and 1/2 tsp. dried oregano
    • 2 bay leaves
    • 1/2 tsp. salt
    • 1/4 tsp. pepper
    • 1/4 cup tomato paste
    • 2 cups sodium-reduced beef stock
    • 1 Tbsp. Worcestershire Sauce
    • 1/4 cup chopped fresh parsley


    In large sauté pan, sauté beef and pork separately over medium-high heat until no longer pink. With slotted spoon, transfer to bowl and drain fat from pan.

    In the same pan, heat oil over medium heat: sauté onions stirring occasionally until golden brown (about 10 minutes).

    Add garlic, carrots, celery, potatoes, thyme, oregano, bay leaves, salt and pepper. Sauté for about 5 minutes.

    Add tomato paste; heat, stirring for about a minute. Pour in beef stock and Worcestershire Sauce. Bring to a boil, scraping up the brown bits.

    Return beef and pork to the pan. Reduce heat, cover and simmer until potatoes start to break down, about 35 minutes. Stir in parsley. Discard bay leaves. Let cool.

    On lightly floured surface, roll out half of the pastry to about 1/8" thickness. Fit into a 9" pie plate, trimmed to size of plate. Brush pastry shell with mustard. Spoon in the filling.

    Roll out remaining pastry. Whisk egg yolk with 1 Tbsp. water; brush some over pastry edge. Fit pastry (trim top piece to 3/4" overhang), tucking the top under the bottom pastry. Seal and flute edge.

    Brush egg mixture over pastry. Cut steam vents in top of pie.

    Bake in bottom third of a 425°F oven for 15 minutes. Reduce heat to 350°F and bake until top is golden brown, about an hour. Let pie cool on a rack for about 10 minutes before serving.

    Serve with Apple Chutney and a green salad.

    Biryani Basmati

    Posted on August 06, 2015 by Eleanor MacDonald
    Our featured product in this recipe:

    Biryani Sauce


    • 1 pound meat or vegetables cut into bite sized pieces
    • 1 Tablespoon cooking oil
    • 1-2 Tablespoons Biryani Sauce
    • 1/2 cup water
    • 1 cup natural yogurt or sour cream
    • slivered almonds, raisins and caramelized onions (optional)


    Brown meat/vegetables in large skillet in oil. Add 1-2 Tablespoons of Biryani Sauce. Add 1/2 cup of water and up to 1 cup of natural yogurt or sour cream. Simmer for about 20 minutes. Add a little hot water during cooking only if required.

    Serve over Basmati rice, or serve meat/veggies in layers with the rice.

    *A nice option is to garnish with a combination of slivered almonds, raisins and caramelized onions.

    Chicken & Veggie Wraps with Sweet Lime Pickle

    Posted on August 06, 2015 by Eleanor MacDonald

    Our featured product in this recipe:

    Sweet Lime Pickle


    • cooked chicken, cut into pieces or shredded
    • grated carrot
    • thinly sliced grape tomatoes
    • cucumber, cut in slivers
    • shredded lettuce
    • tortilla wraps
    • salad dressing or mayo
    • your favourite cheese, shredded
    • Sweet Lime Pickle


      Assemble ingredients in the centre of the wraps, using the salad dressing or mayo of your choice along with a drizzle of Sweet Lime Pickle. Have more of the Pickle in a ramekin for dipping. Enjoy.

      Pork Loin with Apple and Mango Chutney

      Posted on August 06, 2015 by Eleanor MacDonald
      Our featured products used in this recipe:

      Mango Chutney 


      Apple Chutney

      Make sure you use your meat thermometer – you don’t want to overcook (or undercook) this easy to cook lean meat.


      • 2 Tablespoons all-purpose flour
      • 1 teaspoon dried thyme
      • 1/2 Tablespoon brown sugar
      • 1/2 teaspoon salt
      • 1/4 teaspoon black pepper
      • 1-2 Tablespoons vegetable oil
      • 1 pound pork tenderloin
      • 1 large tart apple, such as Granny Smith, (for about 1 cup chopped)
      • 1/2 cup  Mango Chutney
      • 1/4 cup raisins
      • 1/4 cup water


      Preheat the oven to 350ºF. Combine the flour, thyme, brown sugar, salt, pepper in a large ziploc bag. Add the pork tenderloin and shake to coat all sides. Shake off excess.

      In an oven-proof sauté pan over high heat, add the pork tenderloin when the oil in the pan is very hot. Sear the tenderloin until browned on all sides, about 2-3 minutes.

      Place the pan into the oven and roast for about 22-25 minutes, until a meat thermometer inserted into the centre of the meat registers about 155-160ºF, is slightly pink, with clear juices. Take the pork out of the oven and let it rest 5-10 minutes before slicing, and tent loosely with foil to allow the juices to be reabsorbed. Slice meat diagonally in 1/2 inch slices.

      While the pork roasts, core and finely chop (do not peel) the apple. Stir the apple, mango chutney, raisins and water together in a small saucepan. Bring to a boil, stirring the sauce. Lower the heat and allow to simmer for about 6-7 minutes, until the sauce is slightly reduced. Ladle over the roasted pork tenderloin slices and serve with roasted potatoes, green beans and carrots.

      * This meal is equally delicious using the Apple Chutney!

      Vegetable and Chicken Curry

      Posted on August 06, 2015 by Eleanor MacDonald
      Prince Edward Island Preserve Co. Chicken Curry


      Vegetable and Chicken Curry - a comfort food.

      Curry sauces are a combination of spices such as turmeric, cumin, pepper, ginger, garlic as well as lemon juice, oil, vinegar, tomato paste and tamarind water.


      • 1 onion, diced
      • 1 Tablespoon olive oil
      • 1/2 cup cauliflower, broken into florets
      • 1/2 cup carrots, cut into small chunks
      • 1 cup cooked chicken pieces
      • 1-2 Tablespoons Curry Sauce
      • 1/2 cup chicken broth
      • 1/2 cup coconut milk or natural yogurt
      • Basmati or Brown rice


      Sauté the diced onion in 1 Tablespoon of olive oil. Add about 1 cup roasted or parboiled vegetables (ex: carrots and cauliflower) and 1 cup cooked diced chicken. Add 1- 2 Tablespoons of Curry Sauce, depending on how strong a curry you prefer. Stir in up to 1/2 cup chicken broth and 1/2 cup coconut milk or natural yogurt. Add the liquids gradually until the desired consistency and thickness is reached. Serve over a bed of Basmati or Brown rice.

      (Roasting the vegetables in a little olive oil, salt and pepper for about 20 minutes at 400°F preserves their nutrients. Stir after 10 minutes.)

      This is a simple and tasty meal which can be prepared quickly. Serves 2.

      Our featured products in this recipe:


      Butter Chicken

      Posted on August 06, 2015 by Bruce MacNaughton
      Our featured product in this recipe:

      Butter Masala


         Butter chicken's buttery texture comes from adding sour cream or natural yogurt and crushed almonds or cashews. Butter Masala is also nice with vegetables or fish.


        • 1 pound boneless, skinless chicken breasts or thighs cut into bite sized pieces
        • 1-2 Tablespoons Butter Masala
        • 1 cup natural yogurt or sour cream
        • 1 onion, diced
        • 1 Tablespoon vegetable oil
        • 1/2 cup crushed almonds or cashews (optional)
        • 1/2 - 1  cup chicken stock
        • 1 Tablespoon butter, melted (optional)


        Combine 1- 2 Tablespoons of Butter Masala and 1 cup of natural yogurt or sour cream. Add half of the marinade to the chicken. Marinate for 20 minutes in fridge.

        Grill or saute chicken in oil, (after removing most of the marinade) until chicken is no longer pink. Remove from pan and set aside.

        In skillet, heat oil on medium heat and when hot, add the onions. Sauté until a pale golden brown in colour.  Return chicken pieces to pan.

        To the rest of the marinade, add up to one cup of water or chicken stock. Add ½ cup of crushed almonds or cashews. Pour over onion and chicken pieces and gently cook until chicken is tender, well cooked and the gravy reduces and thickens a little. Salt to taste.

        Add the Tablespoon of butter for extra buttery flavour.

        Serve hot over rice or pasta.

        Strawberry & Grand Marnier Chocolate Cake

        Posted on July 21, 2015 by Bruce MacNaughton



        Our featured product in this recipe:

        Strawberry & Grand Marnier Spreadable Fruit



        3 cups all-purpose flour

        2 1/2 cups sugar

        1 cup cocoa

        1 tablespoon baking soda

        1 teaspoon salt

        2 cups buttermilk

        4 eggs

        2 teaspoons vanilla

        1 1/2 cups oil



        1 cup butter

        4 cups icing sugar

        3/4 cup cocoa

        1/2-3/4 cup cream (until desired consistency is reached) 



        1 cup Strawberry & Grand Marnier Spreadable Fruit



        Sift together dry ingredients. Mix all wet ingredients together and then add to mixture. Divide the batter evenly into three 8" pans (to create three 8" layers). Bake at 350°F for 30-40 mins or until you insert a toothpick into the cake and it comes out clean. Cut the tops off of the layers to create an even surface. Place the first layer on a cake pan and spread 1/2 cup of Strawberry & Grand Marnier Spreadable Fruit over it. Place the second layer on it and repeat. Once the third layer is placed on top, spread the chocolate icing over the cake until it's covered. Decorate as desired. 


        SHOP HERE: Strawberry & Grand Marnier Spreadable Fruit



        How to Use Fruit Curds

        Posted on July 29, 2014 by Bruce MacNaughton

        Fruit curd has long been a staple when dessert time rolls around. And it's not wonder - it's a light and tasty way to satisfy your sweet tooth, with just enough zip! Curds are the perfect way to preserve summer fruits for a winter indulgence.


        Fruit curd can be used both as a spread or a topping. It’s sweet, smooth, and pudding-like with just the right amount of intense flavour. Traditionally, it’s been made with citrus such as lemon, lime, or orange. But in more recent years, other fruits such as passionfruit, cranberry, and blackberries have also been used to create yummy curds.


        Curds are simple to make. Beaten egg yolks, fruit juice, some zest, and sugar are the basic ingredients for any fruit curd. Those ingredients are cooked gentlyon low heat until they thicken. As you allow the curd to cool, a soft, smooth, and brilliant spread or topping is created. As a hint, we recommend that you sample the fruit juice before making your curd. Citrus fruits, in particular, can vary in their sweetness and tartness, which will change the taste of your final product.

         fruit curd ingredients


        So, where did fruit curd come from?


        England is the first known maker of fruit curds. In late 19th and early 20th century England, people began making homemade lemon curd. Traditionally, it was served with bread or scones at afternoon tea as an alternative to fruit spreads. It was also used a filling for cake, tarts, and other pastries.


        Today it has become more widely used in an array of foods. Fruit curd is a popular spread for toast, waffles, pancakes, and muffins as well.


        Our lemon curd is commonly used as a filling for lemon-meringue pie, which has been a favorite dessert around the English speaking world since the nineteenth century. Fruit curds can also be folded into whipped cream and used as a filling for puffed pastries or a topping for cakes and pies.


        If you want to keep your dessert on the lighter side, we recommend making a fruit salad drizzled with yogurt with fruit curd mixed in.  You’ll soon discover that fruit curds are adaptable in many recipes, so there’s lots of room for creativity.


        Are curds and custard the same thing?


        Folks often ask us what the difference is between curds and custard. It’s a wonderful question. Generally, curds are different from pie fillings or custards in that they contain a higher proportion of juice, which gives them a more intense flavor. Also, curds made with butter, as ours are, have a lovely smooth and creamy texture. In contrast, custards and pie fillings are usually thickened with flour or cornstarch, giving them a grainier texture. Curds are almost always eaten as an accompaniment with something else and custards can be enjoyed on their own.


        Time to create!


        Here are some of our favorite ways to use fruit curd:

        • Used to make filling for lemon meringue pie
        • Served with pancakes, French toast, or waffles and sprinkled with fresh fruit, such as blueberries
        • Spread it over a slice of angel food cake
        • Spreading it over your multigrain toast – it turnsbreakfast into dessert
        • Mixed with whipped cream, pudding, or frozen yogurt for a quick dessert


        How do you enjoy fruit curds? Let us know in the comment section below.


        Browse our fruit curds


         Fruit Curd