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

RASPBERRY SHRUB

1 cup (250ml) Artisan Mead Vinegar
1 cup (250ml) mashed raspberries, fresh or frozen

Mix in a glass bowl or jar. Let steep for 2 - 3 days. Strain in a fine sieve or jelly bag overnight. Do not squeeze.
Add ½ cup honey to 1 cup infused vinegar. Heat gently until honey is dissolved. Store in the refrigerator, preferably in a glass or plastic container.

To use: Mix 2 tablespoons of cordial to 1 cup water, sparkling water or champagne.
Garnish with a fresh raspberry and sprig of mint.

Note: Glass, plastic, wood, enamel, or stainless steel containers should be used for storing vinegar – vinegar will corrode other metals.

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.