½ cup butter (softened)
½ cup sugar
½ cup brown sugar
1 egg
1 tsp vanilla
1½ cups flour
½ tsp baking soda
¼ tsp salt
Filling:
½ cup cream cheese (softened)
¼ cup icing sugar
¼ cup Ionia Cherry Jelly
How to make them:
Cream butter and sugars until smooth. Add egg and vanilla.
Mix flour, baking soda and salt, then add to the butter mixture.
Beat cream cheese and icing sugar until smooth.
Flatten a spoon of dough, add cream cheese filling and a small spoon of Ionia Cherry Jelly.
Seal into a ball and place on a baking tray.
Bake at 175°C for 10-12 minutes until golden.
Let them cool slightly, or eat one warm and thank us later
This cream cheese board is the ultimate sweet and savoury snack using Ionia Apple Jelly
Recipe Instructions:
Spread a thick layer of cream cheese across a serving board.
Add pieces of Camembert cheese across the board.
Tear slices of prosciutto and place them evenly around.
Spoon generous dollops of Ionia Apple Jelly over the cheese.
Sprinkle pistachio nuts on top.
Serve with crackers or crostini and let guests scoop up the perfect bite
This grilled chicken is simple, sticky and full of flavour.
Glaze chicken breasts with Ionia Apple Chilli Sauce, honey, soy sauce and fresh ginger during the last few minutes on the grill. Finish with an extra spoon of sauce and serve hot.
Fast to make, big on taste and perfect for easy dinners.
This apple crumble is pure comfort in a dish, made with Ionia Preserved Apples and finished with a golden, buttery crumble.
Apple Crumble (serves 4-6)
Ingredients:
1 jar Ionia Preserved Apples, drained and sliced
2 tbsp brown sugar
1 tsp ground cinnamon
1⁄2 tsp ground ginger
Zest of 1 lemon
2 tbsp raisins or sultanas (optional)
2 tbsp Amarula cream liqueur
Crumble Topping:
1 cup cake flour
1⁄2 cup rolled oats
1⁄2 cup brown sugar
1⁄2 cup butter, chilled and cubed
1⁄2 cup desiccated coconut
1⁄2 tsp salt
Mix drained Ionia Preserved Apples with brown sugar, cinnamon, ginger, lemon zest, a handful of raisins, and a splash of Amarula.
Rub together flour, oats, brown sugar, coconut, butter, and a pinch of salt until crumbly.
Layer apples in a greased dish, top with crumble, and bake at 180°C for 30-35 minutes until golden.
Serve warm with cream or vanilla ice cream and a sprinkle of toasted nuts.
These prune energy bites are quick, wholesome and perfect for lunchboxes.
You will need:
1 cup Ionia sundried prunes
1/2 cup oats
1/4 cup nut butter
1 tablespoon chia seeds
Pinch of salt
Blend everything until sticky, roll into bite-sized balls and chill to firm up. Optional: roll in coconut or chopped nuts.
Make Christmas unforgettable with a Black Forest Cherry Trifle – layered with:
Moist chocolate cake (drizzle with cherry liqueur if you’re feeling festive )
Chocolate mousse
Whipped cream
Ionia’s Cherry Berry Topping
Fresh cherries on top!
Simple. Decadent. Totally irresistible.
Try this Grilled Chicken Burger with Ionia’s Red Onion Cherry Marmalade; it’s sweet, savoury, and just a little fancy.
Recipe:
Rub 2 chicken fillets with olive oil, paprika, garlic powder, salt, and pepper. Grill for 4-5 minutes per side.
Toast your buns until golden.
Layer with spinach, grilled chicken, cheese (brie or cheddar), and a spoon of our Red Onion Cherry Marmalade.
Top it, serve it, love it.
Ingredients:
• 1 lime
• Lime zest
• Salt
• 45ml Tequila
• 15ml Triple Sec
• 30ml Ionia Cherry Concentrate
• 15ml Fresh lime juice
• Ice
Method:
Rub the rim of your glass with lime, then roll in lime zest & salt.
In a shaker, mix tequila, cherry juice, lime juice & triple sec. Add ice and shake well.
Strain into your glass, garnish with a cherry & lime slice.
Sip, smile & celebrate
You will need:
Ionia’s Cherry Berry topping
300 ml fresh cream
2 slabs of Cadbury plain chocolate
1 large meringue (30 cm)
Prepare:
Ganache: Heat 50 ml of the cream in a saucepan. Gradually add the chocolate, stirring until smooth. Set aside to cool.
Whipped cream: Whisk the remaining 250 ml cream until soft peaks form.
Assemble: Scoop the cooled down ganache on top of the meringue and spread evenly add the Ionia Cherry Berry topping on top of the chocolate ganache add the whipped cream on top of it.
Top with fresh Cherries and berries.
Serve immediately!
A warm, comforting prune & walnut cake made with Ionia Sundried Prunes.
What you need:
250g self-raising flour
150g unsalted butter, softened
150g brown sugar
3 large eggs
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground cloves
150g Ionia Sundried Prunes, roughly chopped
100g walnuts, toasted & chopped
2 tbsp Ionia Prune Jelly (optional, for glaze)
How to make it:
Preheat oven to 180 °C. Grease a 20 cm round cake tin and line the base.
Cream butter and sugar until pale and fluffy.
Beat in eggs one at a time, mixing well after each.
Sift flour with the spices, then fold into the butter mixture.
Stir in the chopped prunes and walnuts.
Spoon batter into the tin, smooth the top, and bake for 45–55 minutes (until a skewer comes out clean).
For a glossy finish, warm the Ionia Prune Jelly and brush over the warm cake. Cool before serving.
Enjoy with a cup of rooibos or a dollop of cream
Preheat oven to 190°C. Line or spray your pan with no-stick spray
Mix together 2 cups cherries, 2 Tbsp sugar, 2 Tbsp flour and ½ tsp vanilla OR or for a quicker and tastier recipe just use 2 bottels of our Ionia Cherry Topping.
In another bowl, combine 1 cup oats, ¾ cup flour, ½ cup brown sugar, ¼ tsp salt, 6 Tbsp melted butter. Stir until crumbly
Press two-thirds of the crumble into the pan, spread cherries on top, and sprinkle with the rest of the crumble
Bake for 20 minutes until golden brown
Cool for 20 minutes before cutting into squares