Brighton Wool and Honey Co. Ohio's Best Raw, Organically Raised Honey




Honey Rhubarb Chutney

2 lbs. rhubarb, cut into pieces
2 cups raw honey
1 cup dried cherries
1 cup apple cider vinegar
1/2 cup diced onion
1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon sea salt

Combine all ingredients in a large saucepan. Simmer approx. 30 minutes. 
The rhubarb will begin to break down and loose its shape and the liquid will 
thicken slightly. Laddle into sterilized pint jars and process in a hot water
bath for 15 minutes. Cool and listen for the telltale "ping" as the jars are 
cooling. Store in a cool dark cupboard for up to a year. 
NOTE: The cooled chutney can be put into freezer jars and frozen instead of 
canned.

 


Honey Raspberry Lemonade

50 ounces cold, fresh water

10 ounces fresh lemon juice

12 ounces honey

6 ounces raspberries (fresh or frozen)

Mix all ingredients in a blender until well combined. Pour over ice and serve. Couldn't be any easier. Yield: 10 cups of lemonade

(recipe from the American Beekeeping Federation)




Farm Fresh Blueberry Muffins

1/4 cup butter

1/4 cup honey

1 cup sugar

1 large farm fresh egg

1 t. baking powder

1/2 t. salt

1/3 cup milk

1 cup fresh blueberries


Preheat oven to 375 degrees. Cream butter, sugar and honey together. Add the egg and mix until combined. In another bowl, mix together the flour, baking powder and salt. Add to the creamed mixture, along with the milk. Fold in the berries. Pour into paper lined muffin tins and bake approx. 20 minutes or until a knife inserted into the center comes out clean.