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Black Currant Jam

Black currants can toughen and ruin your preserves unless the skins are first tenderized.
Cook initially and soak overnight.

  • 3 cups black currants
  • 2 cups water
  • 5 cups granulated sugar

 
Combine the currants and water and boil. Simmer uncovered for 10 minutes, cool, pour into a bowl, and let stand overnight. The next day, add sugar and boil rapidly over high heat. Continue to boil for 2 minutes and remove from heat. Stir constantly for 5 minutes and then pour into hot sterilized jars. Seal. Yields 5, 8 oz. jars.


Black Currant Juice

  • 4 cups black currants
  • 4 cups water
  • 1 cups granulated sugar
  • 1/4 cup lemon juice

 
Extract juice as per the Black Currant Jelly process.  Combine juice with sugar and lemon.  Boil over high heat and pour into sterilized quart sealers.  Leave 1/4 inch headspace and process for 15 minutes in a canner.

To serve:
Dilute 1 part Black Currant juice in 3 to 4 parts water or soda.  Try a squirt in a glass of chilled white wine!


Black Currant Jelly

  • 8 cups black currants
  • 8 cups water
  • 4 cups granulated sugar

 
Boil currants and water. Cover and simmer about 10 to 15 minutes or until the fruit is soft. Crush periodically to extract flavor.

Wet 1 jelly bag, squeeze out excess moisture, and fill with currant pulp. Drip juice for 3 to 4 hours. If you don't mind cloudy jelly, you can squeeze and speed up the process.

Measure 4 cups of currant juice and boil over high heat. Boil hard for 3 minutes. Stir in the sugar and bring back to the boil and boil vigorously till the jelly stage. This usually takes about 5 minutes with tart black currants.

Remove from heat. Skim foam and pour into sterilized jars; seal. Recipe makes about 6, 6 oz jars for every 4 cups of juice.


Audrey's Black Currant Liqueur

  • 3 pounds black currants
  • 1 cup raspberries (opt)
  • Pinch of cinnamon
  • 1 clove
  • 2 - 3 Black currant leaves
  • 1 quart Brandy
  • 1 cup of sugar
 
In a large bowl, add all the ingredients except the sugar. Cover and keep in a cold place for 45 days. Drain fruit. Add 1 cup of water and all the sugar. Add to juice. Keep in a tightly closed bottle for 2 months.

Black Currant Cheese Spread

An amazing blend of contrast.

  • 12 oz of Imperial Cheese (Old Nippy Cheddar)
  • 12 oz of cream cheese
  • 1 tsp curry
  • 1 tsp of brandy (optional)
  • Toasted sliced almonds
  • ½ cup black currant jelly
  • 1 tsp vinegar

 
Mix cheese, curry, and brandy until well blended using beaters. Heat jam with vinegar till it bubbles, slightly cool. Spread on cheese and top with almonds.

Serve with wheat thins.


Black Currant Crusted Chipotle Pork

From the kitchen of Phil Joy
www.enjoycooking.com - ARFEX 2004 Cooking Stage

Serves 4 to 6

  • 3 lb (1.4 kg) pork tenderloin, silverskin removed and trimmed
  • 2 cups (500 ml) black currants
  • 1 Tbsp. (15ml) cider vinegar
  • 2 Tbsp (30 ml) Tabasco chipotle sauce
  • 1 tsp (5 ml) dry thyme
  • 1 Tbsp (15 ml) canola oil
  • 2 Tbsp (30 ml) firmly packed brown sugar
  • 1 cup (250 ml) demi-glace or brown sauce
  • Salt and fresh ground pepper to taste
  • ¼ cup (60 ml) black currants for garnish

 
Method:

Add the blackcurrant, vinegar, Tabasco, thyme, oil, and sugar to a food processor. Process until smooth.

Liberally spread mixture over pork tenderloins and wrap in plastic. Marinate in the refrigerator for 2 hours.

While pork is marinating, add remaining currant mixture into a small saucepan with demi-glace. Simmer sauce for 5 minutes. Stir in remaining currants and keep warm.

Preheat oven to 425 F (220C); place roast in a roasting pan. Insert a meat thermometer into the thickest part of the tenderloin and roast uncovered for 20 minutes, then reduce the heat to 350 F (175 C) and continue to roast until the meat thermometer registers 160 F (70 C).

Remove roast from oven; tent with foil and let stand for 10 minutes before slicing. Serve with chipotle black currant sauce.

Accompany with grilled baby potatoes and green beans with toasted slivered almonds.


Watermelon and Saskatchewan Cherry Salad

Recipe prepared by Shona Pearson
Sous Chef at Fuze Finer Dining in Banff Prepared for the 2004 Bruno Cherry Festival

Serves 6 to 8

  • 8 cups watermelon cut in 1" cubes
  • 4 cups sliced celery, 1/2" thick
  • 4 cups sour cherries

 
Combine ingredients for dressing just before serving:

  • 1/2 cup lime juice
  • 2 tablespoons sugar
  • 1/2 cup olive or canola oil
  • 1/4 cup chopped fresh mint
  • 12 cup chopped fresh cilantro (coriander) or Italian parsley
  • 1/4 cup chopped fresh basil
  • 1 teaspoon sea salt

 
Toss the watermelon, cherries, and celery with dressing just before serving (because herbs darken too much to store refrigerated). To serve, make a bed of chopped romaine or baby greens then spoon watermelon cherry salad onto greens. Delicious with grilled chicken or sausage.


Saskatchewan Cherry and Belgian Chocolate Crepes

Prepared for the 2004 Bruno Cherry Festival
Recipe prepared by Shona Pearson, Sous Chef at Fuze Finer Dining in Banff

Serves 8 or more

Crepes - 24 crepes, folded in quarters

Cherries

  • 2 cups sour cherries
  • 1/2 cup sugar
  • 2 cups sour cherries
  • 1/2 cup sugar

 
2 tablespoons cornstarch dissolved in 4 tablespoons of cold water. Stir everything together in a small saucepan and bring to a boil. Simmer gently 3 or 4 minutes until cornstarch cooks, and sauce is thickened and glossy. Cool slightly.

Dark Chocolate Sauce

  • 2 cups chopped dark chocolate (Belgian is nice!)
  • 1 cup heavy cream, scalded
  • 2 tablespoons honey
  • 1 tablespoon butter
  • To scald cream, bring it to a boil in a small pan. Remove from heat and stir in chocolate, honey, and butter. Stir just until smooth. Cool slightly.

 
Honey Cream
Whip together to soft peaks:

  • 1 cup whipping cream
  • 3 tablespoons honey
  • 1 teaspoon vanilla

 
To assemble, put 3 folded crepes on each plate, spoon cherries over, drizzle with chocolate, and garnish with honey cream.


White Chocolate Bark and Sour Cherries

Recipe prepared by Shona Pearson
Sous Chef at Fuze Finer Dining in Banff, prepared for the 2004 Bruno Cherry Festival

  • 3 cups sour cherries soaked in 1/2 cup Kahlua or part of sherry
  • 1 cup coconut, lightly toasted in the oven
  • 3 cups melted white chocolate

 
Drain cherries and spread on a parchment-lined cookie sheet.

Bake at 325 F for about 30 minutes until cherries are dry and a little chewy.

Stir cherries and toasted coconut into melted chocolate.

Pour mixture into a 9" x 9" baking pan lined with saran wrap, spread chocolate evenly and refrigerate until completely set.

Cut into small squares to serve.


Cherries Jubilee

  • 2-cups pitted cherries
  • 1/4-cup sugar
  • Ice cream
  • 4-cups of water
  • 2 tbsp. corn starch
  • 1/4-cup brandy

 
Pie Filling
Boil 3 cups of water and cherries until soft, crush to release flavors. Combine corn starch, water, and sugar, add to the boiling mixture. Cook until thickened and simmer in a chafing dish.

Spoon ice cream into serving dishes. Heat brandy in hot water and light on fire, then pour flaming brandy over cherries. Pour flaming cherries over ice cream or stir cherries 'til flames subside and then spoon over ice cream. So simple, yet elegant - a snap when pie filling is made ahead of time.


Chokecherry Cordial Pie

DNA staff just raved about this recipe - well worth the fuss!

Crust

  • 1/2 cup shortening
  • 2 cups flour
  • 2 tbsp. sugar
  • Press into 9"x 13" pan. Bake 10 minutes @ 350°F

 
2 tablespoons cornstarch dissolved in 4 tablespoons of cold water. Stir everything together in a small saucepan and bring to a boil. Simmer gently 3 or 4 minutes until cornstarch cooks, and sauce is thickened and glossy. Cool slightly.

First Layer

  • 2/3 cup or 6 ounces cream cheese
  • 3/4 cup powdered sugar
  • 4-ounce container whipped topping
  • (12 oz. for total recipe)
  • Beat cream cheese, powdered sugar, and 4 ounces of whipped topping together and spread on crust.

 
Chokecherry Pudding Sauce

  • 2 cups chokecherry juice (process described later)
  • 3 tablespoons cornstarch
  • 1 cup sugar
  • Pinch of salt
  • 1/2 teaspoon almond extract

 
Add cornstarch to 1/2 cup cold juice. To the remainder of the juice, add sugar and bring to boil; add cornstarch/juice mixture. Cook to thicken. Add salt and almond extract. Cool.

Second Layer

  • Pour all but 1/2 cup of cooled chokecherry pudding sauce into pie over cheese mixture.

 
Third Layer

  • 6 ounces whipped topping
  • 1/2 cup reserved chokecherry pudding sauce

 
Beat topping and sauce together; carefully spread onto pudding sauce in the pie. Use a teaspoon for the best results. With the remaining 2 ounces of whipped topping, mound it on edges or all in the center and garnish.


Chokecherry Juice

  • 8 cups ripe chokecherries
  • 4 cups water
  • 2 cups sugar
  • 1 oz. Pectin crystals

 
Cover chokecherry fruit with water, mash, and boil at the same time. After boiling, simmer for a half-hour mashing occasionally.

Squeeze through a cheesecloth or push through a jelly press taking care not to crush pits. Crush to extract as much flavor as possible! Pits are very sturdy and will be very hard to break open.

Prepare chokecherry juice as in the previous recipe. Bring pectin crystals and juice to a boil. Stir in sugar and boil vigorously for 1 minute. Pour into hot sterilized jars.


Chokecherry Jelly

  • 8 cups ripe chokecherries
  • 4 cups water
  • 3 cups sugar
  • 4 tbsp. lemon juice

 
Strain and measure juice (about 4 cups) Add 1 tbsp lemon juice per cup of prepared juice. Heat juice until the mixture comes to a full boil. Stir constantly. Add sugar and continue to boil vigorously for 1 minute. Stir! Pour into hot sterilized jars. Seal with melted paraffin.

For a stronger cherry flavor, add 1/4 tsp almond extract before pouring into jars.
NOTE: Using 1/4 to 1/3 red (under-ripe) chokecherries will ensure that the jelly will set; unripe fruit is higher in pectin. 


Pin Cherry Pudding

  • 1 cup pitted pin cherries
  • 1 cup sugar
  • 1/4 cup butter
  • 1 cup flour
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 tsp. allspice
  • 1/2 tsp. mace
  • 1/2 cup milk

 
Mix the pin cherries with 1/2 cup sugar and heat. Cram softened butter with 1/2 cup sugar and combine it with other dry ingredients. Add milk to the butter mixture. Pour batter into greased baking dish. Spoon hot cherries over the batter and bake at 300 F for 45 minutes. Recipe serves 4.


Pin Cherry Jelly

  • 6 cups pin cherries
  • 1 cup water
  • 1 package powdered Pectin
  • 4 1/2 cups sugar

 
Wash and stem pin cherries and place them in a saucepan with water. Bring to a boil and simmer 15-20 minutes until fruit is soft. Mash fruit to press out juice and strain, then combine juice (approximately 3 1/2 cups) with pectin crystals. Heat on high and stir until boiling. Stir in sugar and bring to a vigorous boil for 1 minute. Stir constantly. Pour into sterilized jars and seal with paraffin.


Rhubarb Suprise

Try this rhubarb recipe. 'It’s just delicious!'

First Layer

  • 1/2 cup shortening
  • 2 cups flour
  • 2 tbsp. sugar

 
Press into 9" x 13" pan. Bake 10 minutes @ 350° F

Second Layer

  • 5 cups rhubarb (chopped)
  • 6 egg yolks
  • 2 cups sugar
  • 4 tbsp. flour
  • 1 cup of milk or cream

 
Mix together and pour over the baked crust, then bake @ 350°F for 40-50 minutes.

Third Layer

  • 6 egg whites
  • 1/2 cup sugar

 
Beat 6 egg whites & 1/2 cup sugar. Add 2 tsp vanilla. Put on top of rhubarb custard.
Sprinkle with finely chopped nuts. Bake @ 350°F until light brown - 10-15 min.


Sea-Buckthorn Jelly

  • 3 quarts of berries
  • 7 cups of sugar
  • 1 pouch of liquid Certo

 
Remove stems and mash fruit. Boil and simmer fruit plus 1 cup of water for 10 minutes. Cover, please. Squeeze out the juice using a jelly bag or cheesecloth. Top up extracted juice with water to make 5 cups. You may need to add extra water. Pour juice to a saucepan and boil. Add all the sugar. Stir constantly. ½ tsp butter may be added to reduce the amount of foam. Stir in liquid Certo and continue a full rolling boil for 1 minute. Keep stirring!

Remove from heat and pour into sterilized jars. Fill to 1/4 inch from the rim, seal. Make 8 cups of lovely orange jelly.


Saskatoon Dessert Roll

4 layers of filo dough approximately 3 inches by 6 inches. (Can be made any shape - just need any seams sealed really well.)

A slice of good brie cheese (or camembert) approximately 1/2 to 1/2 thick placed on a third of dough.

Apply a good spoonful of Saskatoon Conserve placed on top of the cheese. Fold one side of filo over the cheese and conserve. Tuck in the edges and seal all edges well, so they do not leak. Shape into a roll with seam tucked into the bottom. Place with the seam down onto a dish for the oven.

Bake 375º F for 10 to 12 minutes till brown.

Option:
Warm some conserve until thin. Strain the berries out and either pour the juice onto a plate and place roll on top or pour the juice over the roll in a decorative pattern.

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