Category: recipe

Ring in the New Year with a Sapsucker Pompom!

New Year’s is a time for reflection. Reflecting on where we were at this time last year, how far we’ve come, where we want to go from here… and cocktails. Right now we’re going to focus on cocktails.

We’ve been fortunate enough this year to have some amazing restaurants, like Richmond Station, make delicious cocktails with Sapsucker. It’s been such a pleasure to see truly gifted bartenders and mixologists take inspiration from our product. It also gave us the push that we needed to step outside of our comfort zone and do some experimenting of our own, which lead us to the Sapsucker Pompom.


Pomegranate provides the base for this cocktail, giving it a light and refreshing taste while adding a great splash of colour. We know pomegranates aren’t local, but they are in season at this time of the year and so we wanted to celebrate this delicious winter fruit while it’s in its prime.  We also really enjoyed the velvety mouthfeel that the Sapsucker imparted, and the touch of sweetness without having to use sugar!

This is a great drink for the holidays, you can easily make a batch of the Sapsucker Pompom ahead of time, just pour over ice and garnish with pomegranate arils to serve.  We suggest getting light pomegranate juice but if you can’t find that just thin it out with Sapsucker to taste. We also like it with rum, but feel free to experiment with vodka or even gin, we would love to hear about any modifications you try!

Sapsucker Pompom

– 1/2 cup pomegranate juice, light
– 1 tbsp lime juice
– 1 oz white rum
– 1/2 cup Sapsucker Maple Water
– ice
– pomegranate arils, for garnish

In a glass combine all ingredients and add ice. Garnish with pomegranate arils. The arils will sink so putting them on top of the ice is a great way to show off their colour before they mix in with the cocktail.


Let us know what you think! We hope you had a great 2015 and we want to thank your for being a part of ours. Happy New Year’s!

Easy Applesauce Recipe


These past few weeks, the days have been getting a little shorter, the air cooler, and the leaves on our maple trees are starting to turn vibrant and red. Fall is finally here, and for us, that means one thing: it’s the perfect time to go apple picking!

We decided to take our families to Chudleigh’s Apple Farm for some pick-your-own fun. We love Chudleigh’s because not only are there so many apples to choose from (they grow over 28,000 trees!), but there’s also a bunch of fun activities for the children, including tractor wagon rides, a huge straw maze, pony rides, and an area for them to interact with the farm animals.

Harvesting the Flavours of Fall

There’s nothing like the smell of apples and cinnamon simmering on the stove to make us feel like Fall has truly arrived. Applesauce is such a terrific recipe to make this time of year because it’s so simple to make and it tastes fantastic! The combination of perfectly ripe apples and Sapsucker Maple Water means that this recipe requires no added sugar, so it’s also a healthy treat!

You can enjoy it on its own, or swirl some into your morning oatmeal or smoothie. It makes a great topping for pancakes or French toast, and you can even use it as a substitute for some of the oil in baked good recipes to help keep them moist without the added fat. You’ll devour it in no time!

The recipe we used was based off of a classic from Canadian Living. We love how easily adaptable it was, and that it made just the right amount. It’s become a staple recipe in our both of households!


No Added Sugar Applesauce

Adapted from Canadian Living


3.5lbs apples (McIntosh and Courtland work best here)

1/2 cup Sapsucker Maple Water

1/4 tsp cinnamon


Peel, core and slice the apples. In large saucepan, combine the apples, Sapsucker Maple Water, and cinnamon, and bring to boil. Cover, reduce heat to simmer, and cook, stirring occasionally, for 20 minutes or until tender.

If you like a chunkier applesauce, mash with a potato masher until you reach your desired consistency. If you prefer a smoother applesauce, either run through a food mill, or pulse in a food processor until you achieve your desired consistency.

Store in a re-sealable container in the fridge and consume within 1 week.

Wild Leek and Potato Soup (with a Sapsucker twist)

Wild leeks (a.k.a wild ramps) are in season!


Celebrating the Flavours of Spring

This weekend is the Wild Leek and Maple Syrup Festival at Eigensinn Farm, celebrating the arrival of spring.  Twenty Chefs will come together to create dishes using these two ingredients.  We are truly delighted to be a part of this celebration and to share Sapsucker with everyone who attends.

More on Ramps

It’s been a fantastic season for ramps (also known as Wild Leeks) in Beaver Valley.  We’re extremely fortunate to have forests floors covered in this tasty, natural produce.  The last few years it seems that foragers and local chefs have been hosting festivals, creating recipes and shining the spotlight on this wild delicacy which only grows in very particular climates (certain temperatures /low light / high altitude), only last for a couple weeks of the year and requires a 5 – 7 year growing cycle to grow sustainably. Thus, the scarcity and the required restraint to only harvest small portions which is why it is considered illegal to sell ramps commercially in Quebec.  (Who knew?!)


Our Sapsucker Wild Leek Experiment

This year we decided to experiment with a favourite recipe for Wild Leek Soup.  The original recipe comes from The Canadian Living Test Kitchen (a great resource for recipes that are both tasty + healthy) and was in a spring publication in 2009.  It’s been a staple for our family every spring.

This year, we decided to make it with Sapsucker maple water to give it a super-charged flavour of spring.  And it was delicious!

Here is our modified version of the recipe:


2 tbsp (25 mL) butter
3 cups (750 mL) chopped wild leeks
2 cups (500 mL) chopped peeled Yukon Gold potato
1/2 tsp (2 mL) salt
1ltr Sapsucker maple water

Melt butter over medium-low heat in a large pot; add the chopped leeks, cover and cook stirring occasionally, until tender (about 7 minutes).

Stir in the chopped potato and salt; cook, stirring, for 2 minutes.

Add 6 cups (1.5 L) Sapsucker maple water; bring to boil. Reduce heat and simmer, covered, until potato is tender, about 30 minutes. Let cool for 10 minutes.

Once everything is cooked, purée soup in batches in a blender; press through fine sieve into clean pot to extract all liquid.

You can make this ahead and keep in the fridge in airtight container for up to 3 days.

The original recipe also included some milk or cream but we loved the clean crisp taste without it.  If you are a fan of creamy soup then add about a 1/4 – 1/3 of a cup just before serving (Stir in the milk or cream and gently heat until steaming.  Avoid bringing it to a boil.)