Archive for the ‘berry recipe’ Category



3 cups Sujon Frozen Berries of your choice (I used strawberries)

Defrost berries until soft and then using a blender or food processor blend
until smooth.
Line a baking tray with gladwrap/plastic wrap and evenly pour
the blended berry mixture onto the tray.
Set your oven to about 80 degrees and cook for about 6 hours, every oven is different and some don’t get low enough, you can also use a dehydrator overnight, but as ovens vary, I would check it after 4 hours to see how its going.
I tried mine at 80 degrees and it worked well.
Other recipes have added lime or lemon juice and honey, sugar or various
sweeteners, I choose to try it without any added ingredients to see if it would
work and still be tasty.
It worked great and I would only add sweetener if you have a sweet tooth, it did have a slightly bitter taste, but I liked it!
Preparation time: Defrosting time + 5-10minutes.
Cooking time: 6 hours -estimate, depending on your oven.


1.5 cups fine/quick cooking oats
½ cup almond flour
½ cup coconut
1 teaspoon baking powder
Pinch of salt
¼ cup coconut oil
¼ cup honey or maple syrup
3 tablespoons nut butter
1.5 cups Sujon Blueberries
2 tablespoons honey
¼ cup water
¼ cup chia seeds
Combine the oats, almond flour, coconut, baking powder and salt and mix
In another bowl mix the melted coconut oil, sweetener and nut butter together until well combined.
Slowly add the wet ingredients to the dry and mix until everything is blended together.
In a small pot place the defrosted Sujon blueberries, honey and water and bring to the boil, let it simmer for a few minutes and gentle mush some of the blueberries, its nice to have a few whole ones but we want a bit of a jam texture.
Take it off the heat and mix the chia seeds through. Leave aside to cool.
Spread ¾ of the total mixture into a non-stick baking tin.
Spread the blueberry chia seed jam mixture over the muesli base and sprinkle the rest of the oaty mixture on top.
Bake at 160 degrees for 40-45 minutes, or until golden brown.
Once cooked, leave in the tin for 10 minutes and then let cool on cooling trays.
Wait until it is totally cool before cutting into pieces.
Makes: about 18 slices
Preparation time: 30 minutes
Cooking time: 40-45 minutes



3 apples, peeled and chopped
3 cups berries
¼ cup water
½ tsp cinnamon
2 tablespoons honey
2 cups oats/natural muesli
1 cup quinoa
1 cup mixed nuts, seeds, coconut
1/2 cup honey
Place fruit into a baking tin or dish, ready for the crumble. Add the water,
cinnamon and honey and bake until the apple is soft. About 40 minutes at 160
In another bowl, mix together the oats, quinoa, mixed nuts and seeds. Drizzle
the honey over while mixing, aiming to cover the whole of the mixture lightly.
Once the fruit is soft, add the crumble mixture on top and bake for another 30
minutes or until golden brown, being careful not to burn it.
Serves: 4
Preparation time: 20-30 minutes
Cooking time: 1 hour, 10 minutes


3 cups frozen raspberries
1 frozen banana
½ cup coconut water
2 tablespoons of honey
Blend berries and banana with a high-speed blender until smooth, slowly add
coconut water and honey, while blending until you have a thick but smooth
Serve immediately. This is so delicious and refreshing!
Serves: 2
Preparation time: 15 minutes
Cooking time: Nil


super smoothie bowl

Sujon Smoothie bowl


2 tablespoons Sujon Blackcurrant powder

¾ cup Orange or apple juice

Fruit toppings –  Sujon’s blueberries and a kiwifruit!

Coconut flakes (add as a topping for an extra crunch!)

Chia seeds – for added topping


Blend the Sujon Blackcurrant powder and juice in a blender until smooth

Mixed Berry Bread Pudding is a delicious overnight dessert, made with day
old French or Italian bread, strawberries, boysenberries, raspberries and blueberries; and topped with a sweet blueberry sauce that will feed a crowd for breakfast or brunch!

Prep time: 15 minsshutterstock_309101618
Cook time: 60 mins
Total time: 1 hour 15 mins
Serves: 10


12 slices day-old French or Italian bread, cut into 1-inch cubes
16 ounces cream cheese, cut into 1 inch cubes (Can use light)
1 ½ cups frozen Sujon Mixed Berries (can always use other favourite Sujon berries here!)
½ cup raisins

2Tbspn Custard Powder
2 cups milk (can use coconut or almond milk)
1 teaspoon vanilla extract
1 Tbspn honey (can also use maple syrup)

Blueberry Sauce
1 cup frozen Sujon blueberries (can always use other favourite Sujon berries here!)
½ cup water/ OR apple/orange juice if you want sweeter sauce
2 tsp tapioca powder (can use arrowroot instead)
Optional – 2 Tbspn honey (can also use maple syrup)


  1. Bread: Grease casserole dish. Put half the bread cubes into the dish and top with the cream cheese cubes. Sprinkle 1 ½ cups of mixed berries over the cream cheese, and top with remaining bread cubes and raisens.
  2. Custard: Mix custard powder and sugar with ¼ cup (60mL) of the milk in a saucepan, stir until mixed in then add 1 ¾ cups milk (440ml) into the custard mixture. Heat to boiling, then simmer for 2-3 minutes or until thickened. Stir constantly. Pour over the bread cubes, cool first. Cover, and refrigerate overnight.
  3. Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 175 degrees Celcius.
  4. Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until centre is firm and surface is lightly browned.
  5. Blueberry Sauce: Place the blueberries and water (or juice) In a saucepan over medium heat. Cook for 5-10 minutes, until bubbling. Slightly smash some of the blueberries with the back of a fork. In a small bowl, stir together the arrowroot powder and 1 Tbs. of water. Remove the saucepan of berries from the heat. While stirring constantly, add the arrowroot mixture into the blueberry mixture pour over the baked French toast. Sprinkle some of your favourite nuts on top & serve.


Find your nearest Sujon Frozen Berries stockist here:

Purchase Sujon Blackcurrant Powder Direct

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Serves 4 to 6

Ingredients sangria
1/4 cup honey
1/2 cup brandy
1 cup Sujon blueberries
1 cup Sujon raspberries
1 cup Sujon blackberries
1×750-ml bottle Pinot noir wine
Soda, chilled
Mint & Lemon for garnish

Combine the honey with a tablespoon of water and heat on stovetop or microwave until melted.

In a pitcher, whisk the melted honey with the brandy until evenly combined. Add the berries and stir. Add the wine and stir.

Chill Sangria overnight — or even an hour or two — it really deepens the fruit flavour.

Serve topped with chilled soda (for the sweet tooth you can use ginger ale instead) over ice. Be sure that each serving gets some berries too! Slice the lemon and place one or two slices on top with the mint leaves for garnish.

Find your nearest Sujon Frozen Berries stockist here:

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Think up market pancakes!  Bilinies are richer and tastier than pancakes and go well with SUJON boysenberries and a raspberry sauce.  The trick is to use the berries when they are defrosted but still firm so that they hold the weight.   Raspberry couli can be kept for up to 4 days.


125 g Flour
2 eggs
1 cup Milk
40 g Melted Butter
2 T Castor Sugar
2 t Baking Powder
200 g SUJON Boysenberries
100 g Thickened Yoghurt

Raspberry Couli
250 g SUJON frozen raspberries
50 g Castor Sugar
1 T Lemon Juice
BILINIES- Sift flour, sugar and baking powder into a bowl.  Make a well in the center, add eggs, milk and melted butter, stirring from the inside out to prevent lumps forming.  Pour mixture into a warm non stick pan and cook until golden brown turning once.  Cut into neat circles, dollop yoghurt into the middle, place SUJON Boysenberries around and garnish with Raspberry Couli

COULI – Bring Raspberries Berries, sugar and lemon juice to the simmer for 3-4 minutes.  Pass through a sieve to remove small pips and cool.

Serves 8

Boysenberry Cobbler - dessert Recipe - Another article

HOT TIP – Why not try sbustiuting other Sujon berry fruit into this recipe? You can find out your nearest stockist here

Berry Mixture:

  • 1 ½ tablespoons corn-starch
  • 1/3 cup Sugar
  • 4 cups Sujon Boysenberries
  • 1/8 cup Water
  • 1 tablespoon butter
  • 1 tablespoon lemon juice


Batter topping:

  • 1 cup flour
  • ½ cup sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 2 tablespoons melted butter
  • 1 egg slightly beaten
  • 3 tablespoons milk



1.     Preheat oven to 1800c.
2.     In a saucepan mix corn-starch, sugar and water. Add boysenberries and cook
on a medium heat until mixture is thickened. Add butter and lemon juice.
Pour into 20cm baking dish.
3.     Prepare the batter by mixing all of the batter ingredients together and whisking until smooth.
4.     Drop the batter over the berry mixture.
5.     Bake for 25-30 minutes.
6.     Serve warm with whipped cream or ice-cream.

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Serves: 8

Preparation time: 20 minutes

Cooking time: 1¼ hours

• 4 large egg whites
• 225g caster sugar
• 2 tsp cornflour
• 1 tsp vanilla extract
• 1 tsp white wine vinegar
• 450g frozen blackcurrants
• 2 tsp cornflour
• 3 tbsp caster sugar
• 300ml double cream
• 200g crème fraiche

Photo: Courtesy of UK Blackcurrant Foundation



  1. Preheat the oven to 130C
  2. Line a baking sheet with non-stick parchment paper and draw a 23cm/9″ circle, turn the paper over.
  3. Put the egg whites into a large clean bowl and whisk until stiff. Gradually add two-thirds of the sugar a tablespoonful at a time, whisking between each addition. Mix the cornflour into the remaining third of sugar and add all at once and whisk until very stiff and glossy. Fold in the vanilla and vinegar.
  4. Scoop the meringue onto the paper and push the meringue out to fill in the circle, creating a dip in the middle, flick the meringue into peaks or swirls around the edge.
  5. Bake in the oven for 1¼ hours or until firm and crisp around the edges. Remove from the oven and leave to cool. The meringue may very well crack and sink a little, transfer to a flat serving plate.
  6. While the meringue cooking, put the blackcurrants into a pan with 3 tablespoon water and gently bring to simmer, cook for 1-2 minutes until the juice just begins to run from the fruit and colour the juices.

Blend the cornflour with 2 teaspoons of water, add to the pan and simmer until the juices have thickened. Turn the blackcurrants into a bowl to cool. When ready to assemble, whip the cream until softly peaking, fold in the crème fraiche then fold in half of the blackcurrants. Pile this onto the pavlova, gently spreading it to the edge then spoon over the remaining blackcurrants and syrup… And there you have it a beautiful dessert!