Gift Boxes » Syrup Crate

Jelly/Dressing Gift Box
1-10 oz. jar Stripling's Mayhaw Jelly
1-10 oz. jar Stripling's Mild Pepper Jelly
1-10 oz. jar Stripling's Peach Preserves
1-10 oz. jar Stripling's Blackberry Jam
1 Bottle Stripling's Vidalia Onion Ranch Dressing
1 Bottle Stripling's Georgia Peach Pecan Dressing

AWE your taste buds with the Wild Blueberry Syrup. RIPE WHOLE Wild Blueberries, a recipe from past generations, and open kettle cooking make this fruit syrup taste like pourable preserves. Serve with breakfast, on ice cream & cheesecake, or as an ingredient in cakes, smoothies, shakes, and snacks.

Serving Suggestion:

Pork Tenderloin with Wild Blueberry Thyme Sauce

Ingredients:

2 pork tenderloins - 1 pound each
2 teaspoons kosher salt
1 teaspoons fresh ground pepper
2 teaspoons canola oil
1 large shallot - finely chopped
1 cup beef broth
1/4 cup Wild Blueberry Syrup
1 teaspoon fresh thyme - finely chopped
1 tablespoon unsalted butter

Directions:
Preheat oven to 425 degrees. Rub each tenderloin with 1 teaspoon of salt and 1/2 teaspoon pepper. In a large heavy saute' pan, heat oil over medium heat. Brown tenderloins for 1 1/2 minutes on all four sides. Transfer to a heatproof dish and cook for 15 minutes. While tenderloins are cooking, in a skillet used above saute' shallot over medium heat until softened, about 3-5 minutes. Add beef broth; bring to a boil and reduce to low heat, about 8-10. Scrape bits from bottom of pan. Stir in the Wild Blueberry Syrup and thyme; heat through for 2 minutes. Stir in the butter until melted. Remove tenderloins from oven and add to the saute' pan. Turn tenderloins to cover with sauce on all sides; let rest for 5 minutes. Transfer to a cutting board adn cut crosswise slices. Serve with sauce.

“Southern Breakfast”
2 lbs. Stripling’s Smoked Sausage
1 lb. Stripling’s Sliced Country Cured Ham
1-16 oz. Jar Stripling’s Mayhaw Jelly
1 lb. Red Rind Hoop Cheese
1 Bottle Cane Syrup
1 Pkg. Biscuit or Pancake Mix

Whole ripe blackberries are cooked slowly in open kettles, then combined with other natural ingredients to make these terrific fruit syrups. You can see the berries in the bottle, and as the syrup is poured on pancakes, waffles, oatmeal, or crepes. The syrups are also great as a topping for ice cream, cheesecake, and other desserts. Use the Blackberry Syrup in making dressings and marinade (equal parts syrup, olive oil, and balsamic vinegar), as a baking ingredient, or meat and vegetable glaze.

Serving Suggestion:

Blackberry Milk Shake (adapt to other flavors)

Ingredients:
One cup fresh or frozen blackberries
One cup vanilla ice cream
1/2 cup blackberry syrup
1/2 cup milk
Directions:
Put all four ingredients in blender, turn on high and it's ready in a few seconds. Frozen blueberries cause you to stop the blender and stir gently; then cover blender and start again.

Frozen yogurt may be used instead of ice cream.

10 oz.

Stripling’s Apple Butter is created by a long, slow cooking of apples to the point where the sugar caramelizes, giving the apple butter its familiar brownish tint.

Apparently, the Colonial Americans were quite keen on apple butter since it was a well-liked way of using their apples at the time of harvest. They added in copious amounts of cinnamon, cloves, or other available spices. The colonists put apple butter on toast and in baked goods or served it as a side dish or condiment. This popular practice continued well into the 19th century.

Today, there are actually apple butter festivals held in numerous towns across the U.S., typically in the month of October. And what better way to spend a crisp fall afternoon than mingling in one’s community enjoying all that is representative of apples: home, hearth, and harvest.

For a bit of that same delight on your own turf—any time of the year—simply delve into a jar of Stripling’s Apple Butter and make a link with the past.