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Anne of Green Gables Lemonade

Anne of green Gable’s Lemonade is a micro-crafted lemonade made on Prince Edward Island. Slowly brewed in a micro brewery with attention to detail, for that honest to goodness flavour.

A refreshing lemonade for all to enjoy where the focus is on family fun and a chance to relive your youth. Sure to bring a smile to your face.

The best way to savour this lemonade favourite is straight out of an ice-cold bottle.

Root Beer

J.J. Stewart’s Root Beer is a micro-crafted soda made on Prince Edward Island. Slowly brewed in a micro brewery with attention to detail, for that honest to goodness flavour.

A refreshing soda for all to enjoy where the focus is on family fun and a chance to relive your youth. Sure to bring a smile to your face.

The best way to savour this old-time favourite is straight out of an ice-cold bottle.

Chocolate Rum Cake

An almost illegal taste!
Our cakes are made from scratch and baked with the finest ingredients, including genuine (legal!) PEI Rum. Enjoy yet another of our Island flavours!

Coconut Rum Cake

An almost illegal taste!
Our cakes are made from scratch and baked with the finest ingredients, including genuine (legal!) PEI Rum. Enjoy yet another of our Island flavours!

Classic Rum Cake

An almost illegal taste!
Our cakes are made from scratch and baked with the finest ingredients, including genuine (legal!) PEI Rum. Enjoy yet another of our Island flavours!

Cranberry Pork Tenderloin with Cranberry Port Sauce

  • 4 cups (1 L) chopped Gala apples with skin
  • 2 cups (500ml) fresh cranberries
  • 4 tablespoons (60ml) brown sugar
  • 2 teaspoons (10ml) cinnamon
  • 2 500g pork tenderloin, (split lengthwise down the middle to open like a book) and pound to about half its thickness
  • ¼ tsp (1ml) salt
  • 1 cup (250ml) water
  • 3 tablespoons (45ml) Original J.J. Stewart Mustard
  • J.J. Stewart Cranberry Port Sauce

Turn oven to broil. Mix apples, cranberries, sugar and cinnamon in a bowl. Divide filling in half. Lay tenderloins on a clean work surface and sprinkle with salt. Evenly distribute one half of the filling between the tenderloins, placing it down the center of each. Mix the other half of filling with water and set aside. Roll tenderloins closed and tuck in the ends to contain filling. Secure with twine. Coat outside of roasts with mustard.

Place tenderloins in a roasting pan and broil for 10 minutes. Remove from oven, reduce heat to 350F (180C) and place the remaining filling and water in the bottom of the pan. Roast for 20-30 minutes or until internal temperature reaches 155F (68C). Remove from oven and rest for 10 minutes under tented foil. Check temperature, it should raise above 160F (71C).

Slice and serve with J.J. Stewart’s Cranberry Port Sauce.

Ham Glaze

  • ½ cup brown sugar
  • 8 tablespoons butter
  • ½ cup PEI rum – we like medium or dark rum
  • ¼ cup J.J. Stewart`s Garlic in Molasses Sauce
  • 3 tablespoons J.J .Stewart`s Original Mustard
  • 1 tablespoon cider vinegar

Mix and bring to boil, reduce to simmer until mixture starts to slightly thicken.
Use a baking ham and baste several times or more during baking.
Heat remaining sauce and serve as a side.

Root Beer Barbeque Sauce

  • 1 cup root beer
  • 1 cup ketchup
  • ¼ cup fresh lemon juice
  • ¼ cup orange juice
  • 3 tablespoons Worchester sauce
  • 1 1/2 tablespoons packed brown sugar
  • 1 tablespoon light molasses
  • 1 teaspoon liquid smoke
  • ½ teaspoon grated lemon peel
  • ½ teaspoon ground ginger
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 2 teaspoons hot sauce
  • 1 ounce fresh coriander
  • Zest of 2 limes
  • Juice of 2 limes
  • 6 teaspoons olive oil

Drain crab meat well and break into chunks. Add 1 cup breadcrumbs, mix and set aside. Add remaining ingredients except olive oil, into blender and puree well. Stir into crab mixture and form into 3-4 ounce patties. Toss crab cakes into remaining breadcrumbs. Heat 2 teaspoons olive oil and fry cakes until heated through and golden brown, approximately 1 minute per side. Use fresh oil to fry additional crab cakes.

Serve with J .J. Stewart’s Wild Blueberry Salsa

J.J. Stewart Maple Mustard with Romano & Parmesan Cheese – the combination one!

A wonderful marriage of cheeses that meld together to provide a winning combination of flavors, you’ll want to use this sauce one with tomato dishes, BLT’S, hotdogs and mouth-watering Island sausages.

J.J. Stewart Original Maple Mustard – the original one!

Presents itself as a mustard that is not too strong or too weak…a perfect blend of that authentic dark maple syrup and yellow mustards. Enjoy with pork, roasts, mixed with mayonnaise in sandwiches, and added to potato salads.