Cooking with Honey

When substituting honey for sugar in recipes,
use up to half of the sugar called for in the recipe.

When substituting while baking:
Reduce any liquid called for by 1/4 C (25 ml) for each cup (250 ml) of honey used
And add 1/2 teaspoon baking soda for each cup of honey used.
Reduce oven temperature by 25 °F (4 °C) to prevent over-browning.

500g of honey equals 11/2C or 325 ml.

Recipes from our Kitchen

Pork Tenderloin with Saskataoon Horseradish Glaze

½ C. Chinook “Saskatoon Honey Syrup”
1 tsp.chili powder
1 tbsp. prepared horseradish
1 tbsp. olive oil
1 clove garlic, minced
2 1-pound pork tenderloins
1 tsp. Dijon mustard
¼ C. fresh Saskatoon berries

1. Combine ingredients, except pork & fresh saskatoons, in food processor and whirl until smooth. Place pork in a shallow pan and pour half of the glazed over it. Cover and marinate in refrigerator for 1-2 hrs.
2. Remove prk from marinade. Heat BBQ to high and quickly sear tenderloins on all sides. This will take 2-3 min.. Turn off one burner, reduce heat to medium, and place pork over unlit burner to grill with indirect heat until just cooked through and still pink inside (about 30-40 min.) brushing with reserved marinade every 10 min. to glaze.
3. Remove prok from grill and let rest, covered, for 5 min. before slicing into 1-1/2 in. pieces. Reheat remaining marinade to boiling and drizzle a little over pork, then scatter fresh saskatoons over top. Serves 4.

When measuring honey, coat the measuring cup with non-stick cooking spray or vegetable oil before adding the honey or heat the measuring cup with hot water. The honey will slide right out.

Honey should be stored in a closed container in a dry, warm place.

It is natural for honey in Canada to crystallize. Reliquify by placing the container of honey in hot (not boiling) water.

Honey can be frozen without affecting colour, flavour or nutrients. It will not crystallize when frozen.