Join us for 12 Days of Christmas Recipes! Your favourite TreeTime.ca employees stepped into the kitchen to try out some delicious recipes. Try them out yourself to share with family and friends over the holiday season! (Or keep it all for yourself… we won’t tell!).
Day 8: Seabuckthorn Orange Glaze with Chocolate Muffins
Here is what Holly had to say:
If you’re looking to try something new and experience a unique flavor profile that’s great on top of any sweet treats this year, look no further! This Sea Buckthorn Berry and Orange glaze is a great addition to any conventional baking, but in this instance I layered it onto chocolate cupcakes and WOW! The glaze elevated the flavor profile by blending the tart juiciness of the seabuckthorn berry with the sweetness of the orange, vanilla and icing sugar.
The seabuckthorn berries will need to be de-stemmed and cooked down and de-seeded, but after that you have a thick bright-orange glaze that will be easily one of the most eye-catching desserts on the table!
1 cup of Seabuckthorn Berries
1 tsp of Orange Zest
Juice of 1 Naval Orange
3/4 cup Icing Sugar
1 tsp Vanilla Extract
De-stem Seabuckthorn Berries.
Grate the orange for the zest, and juice the entire orange. Set aside.
Put Seabuckthorn berries in a pan, on medium heat. Stir frequently. This is to de-seed them and cook them down to get the juices.
Once the black seeds from the Seabuckthorn are visible, put the pulp through a sieve. You will have to stir and mash the pulp with your spatula to get the most juice from the pulp.
Take your Seabuckthorn berry juice and put it back in the pan on medium heat, and add the orange zest, orange juice and vanilla extract. Stir in the icing sugar, adding it in parts and stirring slowly. Lower the heat, and stir until all ingredients are mixed evenly.
You may add more or less icing sugar, depending on how sweet you want it.
Serve on top of your favourite chocolate muffin recipe and enjoy!