Over the years we have found lots of different ways to enjoy West Virginia Fruit and Berry products. You can use our preserves, fruit butters and jams to make anything from appetizers to desserts. We love discovering new recipes and sharing them with our friends.
Below are some recipes for you to enjoy using our preserves and fruit butters. If you have a favorite recipe using our products we would love to hear from you. Email us at: firstname.lastname@example.org
Our fruit wines are also delicious as spritzers and mixed as cocktails. Check out our Fruit Wines page for ideas.
Our own West Virginia Fruit and Berry twist on the classic Manhattan!
2 oz. WV Fruit and Berry Cherry Blossom Wine
1 oz. Your favorite whiskey or bourbon
½ oz. Simple syrup
Dash Bitters (optional)
3 Maraschino cherries
1 Ice sphere/cube
1 Orange twist
1. Pour all liquids in a shaker with ice
2. Add ice to rocks glass and rub orange peel around the rim
3. STIR liquids in shaker
4. Strain contents of shaker into rocks glass and add one cherry
5. Pierce two cherries with a twig or garnish stick and place over rim
Enjoy this amazing twist to our favorite classic!
TIP: Try our other wine flavors as well: Elderberry, Blackberry and Raspberry.
16 oz. cream cheese, softened
1/3 cup Hot Pepper Jam (Original Jalapeno, Cherry Jalapeno or Strawberry Jalapeno)
8 ounces Monterey Jack cheese, shredded (or your favorite cheese)
1 T. chopped onion
1 T. chopped jalapeno
½ cup chopped pecans
In a mixer or food processor, cream together the cream cheese, pepper jam, onion and jalapeno. Chill for at least an hour, then form into a ball. Roll in chopped pecans and chill until ready to use. Serve with crackers.
5 1/2 cups warm water
3 packages active dry yeast
2 tbsp. salt
3 tbsp. sugar
11 cups bread flour or all purpose flour
Mix all ingredients in a large bowl and mix until incorporated. Leave it to rise until doubled in size. Divide dough between 4 bread pans and let rise until it reaches the top of the pans. Bake at 350 degrees for 35 minutes. Brush tops with melted butter. Bake an additional 10 minutes or until golden brown.
Allow to cool. Best enjoyed toasted. This recipe makes four loaves, which freeze well.
Red Cottage Chronicles
Use your favorite brownie mix, with or without nuts.
You’ll need oil, water and egg to complete the mix.
1/4 cup WV Fruit and Berry Red Raspberry Preserves
Use your favorite brownie mix and prepare the mix according to the package instructions. Pour the mixture into an 8 x 8 or 9 x 9 inch baking pan.
Before you bake the brownies, warm 1/4 cup slightly and pour over the mix in three lines. Take a toothpick and swirl the lines of raspberry preserves into the mix. Bake according to package instructions.
1 1/4 cup butter, softened
1 cup brown sugar
1/2 tsp. salt
1 tsp. vanilla
4 cups flour
Combine brown sugar and butter, add eggs one at a time. Stir in vanilla. Combine salt and flour, then add flour mixture 1 cup at a time.
Roll dough into 1 inch balls, place on cookie sheet and make a thumbprint in the center of the cookie. Fill with your favorite WV Fruit and Berry Preserves and bake 8 to 10 minutes at 350 degrees. Remove from baking sheet and cool on wire rack.
1 cup yellow cornmeal
1/2 cup flour
1 tsp. hot pepper seeds
1/2 tsp. soda
1 tsp. salt
1/4 cup sugar
1 cup creamed corn
1 small green pepper, diced
1 small onion, diced
1/2 lb. sharp cheddar cheese
1/2 cup oil
1 cup buttermilk
Mix all ingredients together in a large bowl, then pour into a greased 9 x 9 inch pan for thick cornbread, or a 9 x 13 inch pan for a thinner cornbread. Bake 35 to 50 minutes at 400 degrees, or until a toothpick comes out clean.
This is delicious served with one of our Hot Pepper Jams. Great served with potato soup, a ham dinner or soup beans.
Leftover ham and/or turkey
Gouda or Swiss cheese
Honey mustard or spicy mustard
WV Fruit and Berry Cherry Jalapeno Pepper Jam
Use a white or wheat Bolillo roll or your favorite sandwich bread
Slice the roll and lay open flat on a baking pan. Spread on your favorite mustard on the bread, then add the ham and turkey. Place the cheese on top and bake in the broiler on low, until the cheese is melted. Take the sandwich out of the broiler and add the Cherry Jalapeno Pepper Jam on top. Put the sandwich halves together, cut and serve.
10 slices of good Italian bread
1 ½ to 2 cups of milk
3 eggs, beaten
1 large envelope of cook and serve vanilla pudding
1 Tbsp. of cinnamon
1 tsp. vanilla
10 oz. of WV Fruit and Berry Blueberry Preserves
Mix the milk, eggs, pudding, cinnamon and vanilla. Start with 1 cup of milk. After you add the pudding, if the mixture is too thick, add more milk. You want the mixture to be heavy, but not too heavy. Dip the bread into the mix, and then fry on the pre-heated and oiled griddle until brown and completely done through. Heat the Blueberry Preserves (or Black Raspberry) in the microwave or in a saucepan and serve as a topping.
4 salmon filets, about 1 inch thick
½ cup grated onion
1 tsp. Worcestershire sauce
1 tsp. paprika
4 Tbs. butter (optional, can use olive oil or spray)
Salt to taste
WV Fruit and Berry Cherry Jalapeno Pepper Jam, to pour over the finished filets
Place the salmon filets in a 9 X 13 baking pan. Melt the butter in a small skillet and sauté the onion and Worcestershire sauce until the onions become transparent.
Brush the onion mixture lightly over the filets and bake at 350 degrees for 30 minutes.
Heat the Cherry Jalapeno Pepper Jam, or any one of our three flavors of pepper jam, for 15 seconds in a microwave safe dish, stir and pour over the finished filets. You can use our Cherry Preserves instead, if you don’t like the heat in the Jalapeno. The sweet sauce adds so much to the taste of the salmon.
Who doesn’t like a good grilled cheese sandwich?
This is our favorite:
USE GOOD ITALIAN BREAD. We like our local Italian Breads.
Make a grilled cheese the way you would normally do, adding any one of our three Jalapeno Pepper Jams, or try Strawberry Jam or Cherry Preserves. Spread one side of the bread with jam, assemble the sandwich and grill.
We love them all!
Bob and Becky