HASKAP PIE FILLING
Haskap berries have twice as much juice in them as any other berry. We have found that frozen berries work better for pie filling instead of the fresh berry. If you use the fresh berry they tend to continue to leak out juice after baking.
INGREDIENTS
4 cups of frozen Haskap berries 1 1/2 cups sugar 4 tbsp cornstarch 1/4 cup of strained juice
METHOD
Place the frozen berries in a colander to thaw and drain overnight. Save the strained juice. One option is to mix the juice with sparkling water on ice with a sweetener of your choice for a refreshing drink.
a part of growing something unique like this on PEI.” The family started growing haskap bushes 11 years ago and now have 2500 bushes with five varieties at their Rollo Bay, U-Pick operation. So, what do haskap berries taste like? Imagine a mouthful of blueberries and raspberries, with a few blackcurrants thrown in. A great balance of sweet, tangy, and tart. The berries are soft, without a distinctive skin like grapes or blueberries, it’s almost as if they melt in your mouth! Most people assume Haskap are of the blueberry and cranberry family but in fact they are actually closely related to the tomato. There are several uses for these tasty berries, from jams and jellies, cakes, muffins, and syrups, to wines and liqueurs. With such a variety of uses and the supreme nutritional value, it’s no wonder haskap are catching on with growers and consumers alike.
Place drained berries in a medium saucepan with the sugar.
Bring to a boil, then turn down to a simmer. Add the cornstarch to the 1/4 cup of juice. Add this slowly to the berry/sugar mixture while it is simmering and stir to thicken. Cool when thickened and pour into prebaked tart crusts.
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