Contributed by Kathryn Hettler, Pilgrim's Produce
The unique almost almond flavour of the saskatoon berry comes when it's cooked. So a simple syrup can be made for pancakes or to serve over yogurt or ice cream.
One website: http://www4.agr.gc.ca/AAFC-AAC/display-afficher.do?id=1199742968064&lang=eng
Because saskatoon berries are so easy to freeze, we eat them throughout the year in fruit crisps. I use Simply in Season's Four Fruit Crisp recipe and as long as saskatoon berries are one of those fruits, people always love it!
Our worker Michelle shared a recipe that is AMAZING for Saskatoon - Rhubarb Pie.
And this week we used a blueberry carrot muffin recipe from an old file that turned out very well so I'm including these below.
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Four Fruit Crisp
1 1/2 cups each of 4 fruits (6 cups total) preferably 2 kinds of berries plus apples, peaches, rhubarb or sour cherries.Mix and pour into either a deep 10 inch pie pan or a 9 x 13" pan.
3/4 cup wholewheat flour3/4 cup rolled oats3/4 cup brown sugar3 Tbsp butter2 Tbsp oiloptional 1/3 cup chopped nuts
Mix topping until crumbly. Sprinkle over fruit. Bake in preheated oven at 375F until fruit bubbles and top is golden brown, about 30 minutes. Takes longer if using frozen fruit. Delicious & so easy!
Saskatoon Rhubarb Pie (thanks to Kerwood's grandma)
2 cups rhubarb2 cups saskatoon berries2/3 cup sugar1/4 cup flourJuice squeezed from half a lemonPlace in pie crust and cover with lattice pastry. Bake at 425F and then 45 min. at 350F.
**************************Saskatoon Carrot Muffins
1 cup wholewheat flour1 cup rolled oats1/3 cup brown sugar2 tsp baking oder1 tsp baking soda1 tsp cinnamon1/2 cup buttermilk1/3 c. light molasses3 Tbsp grapeseed oil1 egg1 cup saskatoons1 cup grated carrot1/2 cup raisins1/3 cup chopped walnuts
Preheat oven to 400F. In large bowl, combine dry ingredients. In medium bowl, combine wet ingredients. Make a well in dry ingred. and add milk mixture. Stir just until dry are moistened. Sprinkle fuit and nuts over batter. Gently fold in until evenly mixed. Spoon mixutre into muffin tins. Bake 18-20 minutes, until lightly browned. Makes 12 large muffins.
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