Damson

Any follows on Sidekick Soda would be greatly appreciated 😀

https://www.facebook.com/sidekicksoda

Sidekick Soda Every hero needs a Sidekick.

25% Off our delicious Fruit Liqueur 🤤 ... Last chance to stock up before all of the NZ stock is gone!

!! JAM + RELISH LIVE NOW !!

Updated :

We have been asked by a few customers to keep the Damson website up for one more week.

We have a few jars of relish left and some boxes of liqueur at discounted prices. Shop till you drop ! Once it’s gone it’s gone!

Many thanks for being the best
group of plum lovers on FB. Thank you for your support .

Fiona

Up to 60% off Damson Plum comdiments !!

Well Damson lovers - all good things come to an end. If you aren’t on our mailing list - head on over to grab yourself a bargain on the last of the ketchup and damson relish . Once it’s gone - it’s gone. We can’t offer you any further discounts on alcohol because that’s against the law but we’ve slashed our condiment discounts. If you aren’t a fan of online shopping send me a message and I can pop through an invoice for your pantry fillers.
Fiona

Hey there Damson Lovers - we’ve had a lot of people asking if we were supplying Damson this year and the answer is no - HOWEVER- we do have some frozen fruit from two harvests ago that would still make excellent gin - who would be interested in that ?

Don't miss out on the last of our Damson range of products! 20% off when you spend $100 - While stocks last ...

The time has come to say Goodbye to Damson as we know it.

Cyclone Gabrielle was not kind to us and since then a few things to do with fruit stock and plum processing have changed.

We will not have any fresh fruit for sale in 2024 - so sorry 😢
.and our condiment range as you know it will come to an end.

On a positive note :- we do have some LUCKY LAST stock of our award-winning Damson Plum RELISH and KETCHUP left.

We'd like to offer you a discount to farewell the Damson Condiment range.

As a parting gift - 20% discount will be automatically applied at checkout on all orders over $100.


Moving forward we will continue with our delicious Damson Plum Liqueur.

Thank you for all your support over the years.

Fiona

Our inboxes have been FLOODED with emails about the harvest this year and we’re stoked that we’re only a few weeks away from harvesting these beauties!
Pre order for 2kgs of Damson Plums is now available on our website and we recommend getting in quick as we’ve had dozens of orders come through already and these sell out quickly every year!

Pre order now to secure yours and stay tuned for more harvest updates. 😋

Blue cheese… 🧀 yay or nay? Tell us in the comments! 👇🏼
It seems to be a very polarising food item but we LOVE it! 😍 Our favourite it a good creamy blue served with something fruity. 🤌🏼

Christmas might be over but Christmas desserts don’t have to be! ‘Tis now the season for backyard bbq’s with friends and family, and this trifle made with Paneton sponge and our Damson Plum Liqueur by is just as easy to make as it is to eat… 🤤 Well, maybe not quite - but it’s still fairly simple to whip up!

A match made in heaven.

Cherry Trifle recipe:

1 Paneton Sponge
600ml custard
1Litre cream
1 kg frozen cherries
1/4 white sugar
1/2 cup The Damson Plum Liqueur
1/4 cup raspberry jam
The Jellyologist raspberry jelly crystals
100g chocolate

Layer 1: Allow cherries to defrost. Place 500g of cherries into your serving bowl. In a mixing bowl add half the jelly crystals and 200ml boiling water to dissolve, next add Damson Liqueur, mix well and pour over cherries. Put into the fridge while you are preparing the remaining parts.

Layer 2: Cut sponge into a circle or the same shape as your serving bowl and set aside.

Layer 3. With the remaining cherries, place into a small saucepan with sugar and 1/4 cup of water and bring to the boil and then reduce to simmer for 5 minutes until cherries are starting to break down and become a pulpy sauce. Allow to cool while whipping cream. Once cherry mix has cooled, gently mix 1 cup of whipped cream through ( so you have a nice swirly consistency).

Now you can carry on with assembling, after your first layer (cherry jelly mix - jelly is meant to be a little loose not set hard at this point) add your sponge on top. Spread raspberry jam over the top of the sponge. Next pour over custard. Then spoon over the cherry cream mix. Next spoon over the whipped cream. Finally arrange shaved chocolate on top.

Long summer evenings call for ice-old, delicious cocktails in the sun - right?! Here are three cocktails we HIGHLY recommend trying this summer, because they are just.. 🤤👌 Save this post for later and tag a friend you're drinking these with! 🍸

I spy… Damson Plum and Walnut Terrine! 👀 The Platter SHARE serving straight up platter goals with their famous grazing tables! 😍

Bringing you this delicious recipe from featuring our Damson Coulis and Jam. Seriously, this is 🤌🏼😋 Give it a go and let us know what you think!

BERRY AND DAMSON PLUM MOUSSE CAKE (8”)
Ingredients:
Biscuit Base:
👉🏼 80g Oreos (Crushed)
👉🏼 20g Walnuts (Crushed) (You can use almost any nut here, or even oats/granola if you wish)
👉🏼 40g Butter (Melted)
Mousse:
👉🏼 80g Damson Plum Jam
👉🏼 40g Blueberries
👉🏼 200g Yoghurt
👉🏼 250g Cream
👉🏼 14g Gelatin Powder*
👉🏼 5g Sugar
👉🏼 Damson Coulis

1. Mix crushed Oreos, Walnuts and Melted Butter till all contents stick.

2. Pour into cake tin evenly to cover the base, press firmly. Place into freezer to set.

3. Add Gelatin to cold water in a bowl, leave for few minutes until dissolved.
4. Whisk Cream and Sugar till a foamy texture.

5. Heat up a saucepan, add Damson Plum Jam and Blueberries and stir until melted into a sauce-like texture. Remove from heat and let cool for 20 minutes.

6. In a separate bowl, mix Yoghurt, Gelatin and newly made Sauce using Damson Plum Jam and Blueberries until smooth.

7. Pour mixture into the Cream previously whisked. Mix till the contents are evenly distributed.

8. Take out the cake tin with set Oreo base. Pour this mixture into cake tin above the Oreo base. Refrigerate for 5 hours.

9. Take out and garnish with Blueberries and a generous dollop of Damson Coulis (or anything else you deem fitting!) 😋

**For layers**
10. Mix the Yoghurt and Gelatin with the whisked Cream. Divide into half into 2 separate bowls.

11. Pour one bowl of mixture into cake tin for the first layer. Refrigerate for 1 hour.

12. For the purple layer, add the newly made Sauce using Damson Plum Jam and Blueberries to the other bowl of mixture. Mix until a purple colour and smooth texture.

13. Take out refrigerated cake tin. Pour this purple mixture over the top of the refrigerated first layer. Refrigerate for 5 hours.

14. Take out and garnish with Blueberries and a generous dollop of Damson Coulis (or anything else you deem fitting!) 😍😋🤌🏼

Christmas is just around the corner and with it comes a whole lot of food prep! If you’re looking for a dessert that will knock the socks off anyone, try this delicious Damson Liqueur & Walnut Trifle - you’ll want to save this one for later, trust us! 🤤😍

𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
- Butter for buttering the tin
- 200g walnuts
- 4 eggs
- 150g caster sugar
- Pinch of salt
- 75g flour
- 1/2 teaspoon baking powder
- 25g butter, melted
- 4 tablespoons The Damson Collection jam
- 4 tablespoons The Damson Collection liqueur
- 500g Dollop Puddings Vanilla Bean Custard
- 1/2 cup sugar
- 2 tablespoons water
- 300ml cream, whipped

𝗠𝗲𝘁𝗵𝗼𝗱
𝘛𝘳𝘪𝘧𝘭𝘦
1. Preheat the oven to 180°C
2. Butter a 30cm x 20cm Swiss roll tin and line the base with baking paper.
3. Put 100g of the walnuts in a food processor and grind finely. Set aside.
4. In a bowl whisk together the eggs, sugar and salt until thick and pale.
5. Sift the flour and baking powder over the mixture and gently fold in along with the ground walnuts and the butter.
6. Spoon the mixture into the prepared tin and bake for 15 minutes. Cool.
7. Cut the walnut sponge into pieces and arrange in the bottom of a 2-litre capacity bowl.
8. In a small bowl or jug, combine The Damson Collection jam and liqueur. Pour this over the sponge then top with the custard, cover and refrigerate for up to 2 days.

𝘗𝘳𝘢𝘭𝘪𝘯𝘦
1. Heat the oven to 180°C and line a Swiss roll tin with baking paper.
2. Scatter the remaining walnuts over and bake for 6 minutes until smelling toasted. Reserve.
3. Place the sugar and water in a small saucepan and bring to the boil, stirring constantly until the sugar dissolves. Boil for 7-8 minutes, without stirring, until the mixture turns a golden colour.
4. Working quickly, pour the mixture evenly over the walnuts. Leave for 5 minutes to harden and cool.
5. Break into pieces and store in an airtight container. This will keep for several days, but if the weather is humid it is best to make it just before serving.

When ready to serve, top the trifle with the whipped cream and scatter the praline on top.

Posted • .hugues This ‘throw everything in a bowl and flop it into pretty glasses’ dessert is one of my favourites at this time of year, super simple and bursting with zingy yogurt & fruit.
It’s easy to make it swanky by sprinkling a few silver cachous on top but this year I’m taking it to premier level with a drizzle of sublime Damson Plum liqueur conjured by my friend & boss lady extraordinaire .
It’s seriously delicious, so much so that I’m planning on ditching our usual traditional French blackcurrant cassis for this pretty plumage with bubbles in our kir royale cocktails on Christmas Eve.
To make my Ambrosia pictured - combine half whipped cream with Greek yogurt and fold through chopped white marshmallow, crushed meringue, berries (I used strawberries, raspberries, pomegranate & blueberries), flaked almonds, mint leaves and crushed .as freeze dried plums the just before serving top with a drizzle of liqueur.
Delicious and perfect to jingle all the way! .

Have an event coming up? Contact us about bulk orders of our multi award-winning liqueur to wow your guests! 😋🍸

🎁 🎊 Try the "World's Best" Fruit Liqueur Now!

https://thedamsoncollection.co.nz/collections/damson

Shipping cutoff for 2022 is the 14th of December...

Damson | Sustainably Grown In New Zealand 2020 World's Best Fruit Liqueur.

Okay, vegan PSA! 📣 We reckon we have the most delicious, fluffiest vegan pancake recipe you've ever tried. If you're enjoying a lazy Sunday at home and thinking about treating yourself to a yummy brunch, give this a go! Otherwise, save this post so you can try it later! We top this with lashings of Damson Plum Jam and coconut yoghurt - absolutely delicious! 😋

Ingredients:

1 ¼ c all-purpose flour

2 tbs sugar

2 tsp baking powder

½ tsp salt

1 ¼ c water

1 tbs vege oil

1 dollop The Damson Collection jam

1 dollop coconut yogurt of your choice



Method:

Sift the flour, salt, sugar and baking powder into a large bowl.
Mix the water and oil together in a jug or small bowl.
Make a well in the centre of the dry ingredients, and pour the wet mix into the well whisking the dry mix in gradually until blended.
Let the batter sit for ten minutes ( I often put this in the fridge)
Heat a lightly oiled frying pan over medium-high heat.
I use a ladle to drop the batter into the pan. Cook until the pancake gets little bubbles in the batter and the edges are dry – maybe even a little crispy.
Flip, and cook until browned on the other side.
Take out of the pan and ………Repeat
Top with lashings of Damso Plum Jam and a dollop of coconut yoghurt... enjoy! 😋🤤@@

It's officially 1 month until Christmas, and we're taking orders for the festive season now! 🎄 The gift of deliciousness always goes down a treat, head over to our website to browse our range of gift-worthy treats! 🎁

*If you're considering placing a bulk order for your Christmas function, we recommend contacting us to place your order ASAP.*

Are you a sweet or savory kinda breakfast person? 🤔

A little greenery takes your platter from 😀 to 🤩

A must-have for any event. 😍🙌

Delicious summer cocktail for the weekend, anyone? 🍸 This refreshing, delicious, and super easy-to-make cocktail will no doubt become your summer go-to! Don't forget to save this post so you can try it later!
Ingredients
25ml Gin
25ml Damson Plum Liqueur
Soda or Tonic Water
2-3 Blueberries
Lemon wedge

Method
1. Add 25ml of gin to a cocktail shaker along with 25ml Damson Liqueur and the blueberries, then shake
2. Strain / pour into a glass of your choice with ice
3. Top with soda water or tonic water
4. Add lemon wedge garnishing

Damson delivery, anyone? If you're struggling to think up gift ideas, why not give the best in the world - literally, with our multi award-winning liqueur and condiments? 🥇🎁😋

More kind words from you wonderful people! 🥰

Jellytip Damson Cheesecake Slice by our friend 😍 If you've been tasked with bringing dessert to the potluck, or you're looking for a super easy, delicious dessert that's sure to be a hit with family and friends - this is for you! Save this post for later so you can try this for your next dinner party!

Makes 6 Slices
Ingredients:

Crust:
1 cup oats - blended into a flour
1/2 cup almond meal
1/4 cup coconut oil, melted
1 tablespoon maple syrup (can be substituted with honey)
1-2 tablespoons coconut cream
2 tablespoons cocoa powder

Cheesecake layer:
1 cup cashews, soaked
1/2 cup coconut cream
1 teaspoon lemon juice
1 tablespoon maple syrup (or other sweetener)
2 tablespoons coconut oil

Plum Sauce layer:
1/2 cup Damson Collection Plum Coulis

Method:

Crust:
Line a loaf tin with baking paper.
To make the crust, combine the oat flour, cocoa, almond meal into a small bowl. Add the wet ingredients and mix until it forms a slightly wet dough.
Press the crust dough into the bottom of the loaf tin, making sure it cover the bottom of the tin, and place in the fridge.

Cheesecake Layer:
Meanwhile, make the cheesecake layer. In a blender, add the cashews, coconut cream, lemon juice and sweetener. Blend until creamy. Add the coconut oil and blend once more.
Remove the loaf tin from the fridge and pour the cheesecake mixture on top of the chocolate crust.

Plum Layer:
Here you have two options for the plum layer.
1. Either, add the coulis in blobs on top of the cheesecake layer while it is still soft.
2. Or, put the cheesecake in the fridge for 2 hours while it firms up, apply the Plum Coulis layer on top, then put it back in the fridge for another 1-2 hours.

"The coulis would be heavenly in almost any dessert." - NEW ZEALAND HERALD

A dessert sauce perfect for embellishing any after-dinner treat. A dollop of the coulis is also tasty on your breakfast cereal. It's the condiment you never knew you needed! Once you try it, you can't go without it... 😍