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Lemon Curd Roasted Chicken

Posted on May 24, 2016 by Bruce MacNaughton


Lemon Curd Roasted Chicken

Brining is an opportunity to bring flavor directly into the meat, instead of just onto it. Most importantly, brining brings and traps moisture directly in the meat. So, you could easily make a brine just with the water, salt and brown sugar (or honey, granulated sugar, molasses, etc). Your chicken will still be instantly better than it would have been without a good brining.

For the brine:
1 gallon water
1 cup salt
½ cup brown sugar
2 tablespoons whole black peppercorns
1 large bunch fresh thyme
3 sprigs fresh rosemary
1 large bunch italian parsley
Zest and juice of 2 lemons
½ cup whole garlic cloves, smashed, skins left on
10-12 bay leaves
1-2 roasting chickens, 2-4 pounds each
For the roasted chicken:
1 brined chicken
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme
1 teaspoon salt
½ teaspoon fresh ground black pepper
4-6 garlic cloves, minced (depending on how much you like garlic)
1 cup Lemon Curd
Juice of 1 lemon, juiced halves saved
1 lemon, halved

Step 1: Brine the chicken
Combine all the ingredients for the brine in a large stockpot and place over high heat. Bring everything to a boil. Boil for one minute, stirring until all the salt and brown sugar is dissolved. Take the pot off the heat and let cool completely (do not add raw meat to warm brine.) It works well to make the brine the day before you need it and store in the refrigerator. This recipe makes enough for two small chickens, or one large one.

Remove giblets pouch from central cavity of the chicken and rinse chicken under cold water. Add the chicken(s) to the brine. Weigh down with a plate to make sure chicken is completely submerged. Refrigerate for 6-8 hours.

Step 2: Roast the chicken
Remove chicken from the brine. Rinse under cold water and allow to rest for 20-30 minutes.

Preheat the oven to 475 degrees F. In a small bowl, whisk the lemon curd to loosen it. Add the lemon juice to the curd and whisk to combine until smooth. Set aside.


Starting at the neck cavity, loosen the skin from the flesh. Working your way from breast to drumstick, gently separate the skin of the chicken from the flesh. Combine the chopped rosemary, chopped thyme, minced garlic, salt and pepper. Rub the mixture all over the chicken’s flesh, under the loosened skin. Stuff the central cavity of the chicken with the reserved juiced lemon halves and whole lemon halves. Tie the drumsticks together with butchers twine. Tuck the wing tips under the chicken or tie the wings down to the chicken’s sides.

Place chicken in cast iron skillet, heavy-bottomed skillet or roasting pan breast side up. Brush half (about a half cup) of the lemon curd all over the chicken. Place chicken in center of oven. Roast for 40 minutes, checking the bird every 15 minutes. If skin is browning too quickly, cover with a piece of aluminum foil. After 30 minutes, brush another quarter of the lemon curd all over the chicken.

The chicken is ready when the internal temperature reaches 165 degrees Fahrenheit. Remove the chicken from the oven and brush the remaining lemon curd all over it. Allow the chicken to rest for at least 15 minutes before you carve it.


Lemon Curd Roasted Chicken

Orange Marmalade Cream Cheese Bars

Posted on May 24, 2016 by Eleanor MacDonald

Orange Marmalade Cream Cheese Bars Preserve Co.

A bar cookie with a nutty shortbread crust and creamy orange marmalade topping is sure to please all.  Walnuts or other nuts may be substituted for the pecans.


3/4 cup butter, softened
3/4 cup sugar
1/4 teaspoon salt
2 cups all purpose flour
1 and 1/3 cups pecans, toasted and chopped
12 ounces cream cheese, softened
2 eggs
1 teaspoon vanilla
1 and 1/2 cups Orange Marmalade with Chivas Regal


Preheat oven to 350F. Butter a 9"x13" pan.

Beat together butter, sugar and salt until light and fluffy. Add flour 1/2 cup at a time and mix until well blended. Stir in 1 cup of the chopped pecans (mixture will be crumbly) . Place 1 cup of the mixture in a small bowl and add remaining 1/3 cup nuts. Set aside for topping.

Press remaining mixture over bottom of buttered pan. Bake for 15 minutes. Cool.

Beat cream cheese in large mixing bowl until smooth.  Add eggs one at a time, beating well after each addition.  Stir in vanilla and 3/4 cup of the marmalade.  Spread cooled cookie base with the remaining 3/4 cup marmalade.  Pour cream cheese mixture over top, spreading evenly. Top with the reserved nut mixture in small bowl.

Bake 20-25 minutes or until entire looks set.  Cool.

Orange Marmalade Cream Cheese Bars Preserve Co.

Maple Muesli

Posted on May 24, 2016 by Eleanor MacDonald



3 egg whites

1 cup 100% Maple Syrup

1 and 1/2 teaspoons ground cinnamon

Pinch of salt

4 cups large flake rolled oats

1 cup pumpkin seeds

1 cup sunflower seeds

1 cup sliced almonds

1 cup pecan pieces

1/3 cup sesame seeds

(If either your pumpkin seeds or sunflower seeds are salted, do not add any additional salt. If possible use unsalted seeds.)


This delicious recipe makes quite a large amount and requires two baking sheets. You can halve it easily.

Store muesli in an airtight container to keep it fresh - you can also freeze it.  It is good as a cereal, as well as a nice snack with some crunch and sweetness, eaten alone or with fruit and yogurt or ice cream.

Grease two large baking sheets or line with parchment paper.  Preheat oven to 375 degrees F.  Whisk egg whites, maple syrup, cinnamon and a pinch of salt in a large bowl until well combined. Add the remaining ingredients, one at a time until everything is combined and covered with the liquid mixture.

Spread the oat mixture onto the prepared baking sheets. Bake in the preheated oven,stirring every 5 minutes or so for about 25-30 minutes or until just golden brown and crisp.

Cool completely before serving.

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: