Home grown New Zealand blackberries, boysenberries, blackcurrants and raspberries are combined to create a glorious mid-summer dessert garnish. The deep purple berries are a stunning addition and are an iconic kiwi classic for our New Zealand Wildberry Sauce.
• Gluten free
• Made in New Zealand
• No added preservatives
• Vegan & vegetarian friendly
Shake before use. Refrigerate after opening.
One thing I really like with the label is it has ideas on how to use the sauce and the drawings just pull you in. The next thing you notice is how vibrant the colour is and it just screams use me! The next thing is the word 'Barkers' being carved into the bottle just looks so classy. Then there is the highlighted Gluten Free and No added Preservatives - the bottle itself just oozes charm.
We had a whole lot of bananas that had to be used in baking or thrown away so my husband came up with the idea of banana bread and muffins and I suggested adding a bit of this to the muffins. So making the muffins the normal way and putting into the muffin tray was nice and easy. The hard part was figuring how to inject the sauce into the center of the muffin with out it protruding out the top or the sides. Looking thru the baking drawer found a container with squirty lid - easy. Poured the liquid in and it worked like a charm. My only mistake was not adding enough as when we ate the muffins they were very banana heavy and if it wasn't for the 'red' colour would not of noticed the suttle flavour - my fault didn't want the sauce to over power.
The next night I saw some of Jamie Olivers cooking show and he had made a dessert with meringues and fresh blue berries and boysenberries so working along side his idea I just modified some. I smashed up the merringues and put into a parfait glass topped with some vanilla ice cream followed by this sauce and repeated the procedure till got to top of glass. Then gave another swirl of the sauce topped with cream and a grated flake bar. One word Yummy. Oh my it was fantastic the sauce combined with the meringue pieces and the ice cream worked perfectly and complimented each other perfectly. Both girls decleared it their favourite dessert of all time.
My eldest daughter has already announced she will be making piklets in the weekend just so can use this topping with cream and honestly I have no objections. As we get closer to winter the comfort foods start making a reappearance and I am sure this sauce will be in a few of the dishes. The price is great and I can easily see it being added to the trolley in the future.
This is now one of my favourite Barker's products. I was in the Geraldine shop a couple of weeks ago and was impressed to see the range of items on offer - and this one, being a new product, was part of the display near the front window. I even love the packaging: it features a bold, stylised font with a decorative border of fruit graphics and suggestions for use, but the design does not sacrifice legibility as can often be the case with products where the important information is hard to see. This label is right out there: you can tell immediately what the contents are, and it is sufficiently eye-catching to be clearly visible across a supermarket aisle.
I tried it first on a teaspoon and had to restrain myself from just finishing the entire bottle. The flavour is authentic; it captures perfectly the effect of very ripe, sweet berries eaten on a warm day so that the full taste is experienced. Fruit eaten straight from the fridge is never quite so flavoursome, so although this product has to be kept chilled once it is open, I would recommend taking it out to return to room temperature before using it.
Of course, I had to try it with home-made pikelets. As I had expected, this was a classic treat which delivered a perfect combination of texture and taste. It would also be good with other similar foods - pancakes, waffles or even scones. It is quite runny so a plate is necessary, but after all it is a sauce rather than a jam so that is to be expected. Nevertheless, it is reasonably thick when compared to other sauces, due no doubt to the high fruit content.
I had managed to stop myself from finishing the rest of the bottle as I wanted some of my friends to try it as well. I served it to top a steamed pudding instead of my usual golden syrup. Originally I thought of making an upside down pudding where the sauce is cooked along with the batter, but I did not want to risk losing the texture so I cooked the pudding on its own, turned it upside down on to a serving dish, then poured some sauce on top. The heat of the pudding warmed the sauce anyway and it proved so popular that there was not a speck left over.
Because there was a small amount of sauce left, I thought it would be a good idea to share it with the same group of friends. We had an outside brazier going as it was quite a cold autumn night, so I speared some marshmallows and gave everyone a couple. The remaining sauce was transferred to a small bowl so people could dip their toasted marshmallows in it. The result was a lot of fun and quite a lot of mess, but the taste combination was a new experience and one we all enjoyed very much. The dipped confectionery was very sweet, but it is not something you would eat very much of anyway - and as we were outside the odd drips did not matter. I have done this before with melted chocolate, but it was the first time for all of us using a fruit sauce. Great fun and something we just might do another time.
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