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Christmas Cake
Our Christmas cake is inspired by the traditional English fruitcake of the past. Its preparation takes the whole year - in the winter months we candy citrus peels and during the summer dry the stone fruits. In late summer we dry different grape varietals to make the currants and raisins.
Before baking, all of the fruit is macerated in a private reserve port from Prager Winery and Port Works and then mixed with the candied citrus peels, almonds, warm spices and Chardonnay brandy to create the rich, deep flavors in the cake.
We wrap our cake in cheesecloth and wash with aged brandies. The outer wrap is watercolored by June before a letterpress design is printed on it.
We proudly collaborate with local family farmers and artisan producers who provide us with the highest quality ingredients for our cake. |
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Christmas cake was once eaten with cold cuts of meat and cheese, but today we recommend it with tea, or a glass of port or sherry.
To serve, please refrigerate the cake until very cold, slice thinly and return to room temperature to serve.
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See June prepare
Christmas Cake in this Berkeleyside article. |
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1 lb $65 |
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| Aged one year (limited availability) 1 lb $75 |
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Mincemeat
Historically mincemeat was an English meat pie filling where dried grapes, apples, candied citrus peel and spices, were all soaked in port and brandy, before combining with suet (the fat lining the kidney of a cow) and venison to create a rich, deeply concentrated, meat pie.
Mincemeat is ideal as a stuffing for roasted pork loin, game hen, and traditional venison pie, or sweeter uses, such as fillings for tarts and baked apples.
We are delighted to offer both a traditional version made with beef fat and a vegetarian one made with sweet butter. |
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| Traditional Mincemeat |
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| Vegetarian Mincemeat |
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14 oz |
$28 |
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The Linen Wrap
We are thrilled to offer our new linen napkin as a gift wrap for our preserves, syrups, candies and specialties.
The napkins are a generous 18 inch square and made of a beautiful thick linen by our friends at Studiopatró.
The wraps are available in four colors - cinnamon, ocean, oatmeal and black. We will creatively wrap your gift of choice and tie it with a simple cotton herringbone ribbon.
After the contents have long been eaten you will have a fine linen napkin to use over and over again and enjoy. |
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(L-R) Ocean, Cinnamon,
Oatmeal, Black
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| 2 Conserves, Marmalades or Fruit Butters |
$44 |
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| Christmas Cake |
$75 |
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| Christmas Cake - Aged 1 year |
$85 |
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| Candied Citrus Collection |
$30 |
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Nocturne Syrup |
$25 |
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Nordic Syrup |
$36 |
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Seckel Pears in Cassis Syrup |
$30 |
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| Please make linen color and flavor selections on shopping cart page |
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New!
Candied Citrus Collections
Two flavors of our candied citrus peel presented in a lovely Italian glass clamp lid jar.
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Californian Edition
Blood Orange & Meyer Lemon |
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Japanese Edition
Yuzu & White Grapefruit |
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Spanish Edition
Seville & Valencia Orange |
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| 4.5 oz $20 |
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Candied Citrus Peel
Reviving the traditional art of fruit confectionary and utilizing the entire fruit, we candy citrus peel to create a tasty, bite size, fruit candy.
These candies can also be chopped and added to cookie, cake, scone or muffin dough or swirled into ice cream and yoghurt. They are a luscious topping for oatmeal, granola or rice pudding and can offer a zesty accent to vinaigrettes or tagines. |
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June & Martha
make
candied peel |
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| Bergamot |
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| Blood Orange |
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| Clementine |
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| Lisbon Lemon |
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| Meyer Lemon |
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| Navel Orange |
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| Page Mandarin |
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| Rangpur Lime |
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| Ruby Grapefruit |
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| Satsuma Orange |
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| Seville Orange |
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| Star Ruby Grapefruit |
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| Sudachi Lemon |
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| Yuzu |
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| 2 oz $10 |
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New!
Fruit Pastilles
In the old days this type of confectionary was well known as Rowntrees Fruit Pastilles, a kind of jelly candy originating in Tyneside, England in 1881.
We are making these pastilles in soft, sliceable rectangles to enjoy with tea, cheeses and charcuterie. They store best in a cool and dry place. |
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| Damson Plum |
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Damson Plum |
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| Damson Plum & Rose Geranium |
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Damson Plum & Rose Geranium |
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| Greengage Plum, Orange & Rosemary |
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Greengage Plum, Orange & Mint |
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| Santa Rosa Plum |
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Santa Rosa Plum |
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| Santa Rosa Plum & Ginger |
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Santa Rosa Plum & Ginger |
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Santa Rosa Plum, Sonoma Bay & Rose Geranium |
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| 3 oz $15 |
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6 oz $19 |
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Salt Cured Limes
When you are looking for a burst of salt spiked zesty citrus to enhance your fish dishes, salads, salsas, tagines or cocktails these limes are an essential ingredient in your pantry. Preserved with pink Himalayan salt and aromatics herbs from my kitchen garden. |
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Bearss Limes |
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Rangpur Limes |
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7 oz $19 |
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Patterson Apricot & Lemon Chutney
A summertime chutney that is rich, bright and citrusy. Pairs well with triple cream cheeses, brie and rich farmhouse cheddars and as a condiment to beef, pork and poultry.
Satsuma Plum & Gravenstein Apple Chutney
A bright and fresh and tangy chutney with a rare variety of plum and apple. Brightens up a cheddar cheese toast and delights a roast turkey sandwich.
Spiced Damson Plum Paste
Damson plums have one of the richest flavors of any plums so they make a wonderful base for an array of spices to enrich them. This smooth and very thick paste can be used to glaze beef, ham or duck, or in a dip for the cheese course. |
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| Patterson Apricot & Lemon Chutney 8 oz $17 |
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| Satsuma Plum & Gravenstein Apple Chutney 8 oz $17 |
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| Spiced Damson Plum Paste 8.75 oz $16 |
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Seckel Pears
in Cassis Syrup
We gently poach Seckel pears in a warmly spiced syrup to accentuate the pears sweet and spicy flavor, and then top it off with a blackcurrant vinegar.
The pears absorb the rich flavors and become a wonderful partner to blue cheeses and winter meats. But with a dollop of cream, they are a simple dessert delight. |
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9.5 oz $20 |
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Fruit Cheese
This non dairy fruit cheese is a historically British way to preserve fruit. It is a deeply concentrated and sliceable fruit paste, traditionally accompanied by cheese. A wonderful combination with Andante Dairy "Cadence" cheese (cow's milk and cream) or "Crotin" (goat's milk). Or serve simply with tea, especially green teas.
Fruit cheese should not be refrigerated. Please store in a cool, dry place. |
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Damson Plum |
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3 oz $15 |
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Apple & Pear Sauces
Gravenstein apples have long been associated with Sonoma County in California, although current production has declined so severely in recent decades that Slow Food USA declared the apple a heritage food in 2005 and included it in their ark of taste.
One of the first apples to ripen each year, the Gravenstein is sweet and tart, and when cooked into a sauce is delicately sweet, yet crisp and clear in its floral apple flavor.
It is excellent with pork sausage and other roasted meats. Serve with potato pancakes or in yogurt, with fresh cheese, or alongside breakfast foods.
This is a fresh product with almost no added sugar. We recommend eating within two weeks of opening. |
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Gravenstein Apple |
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Gravenstein Apple & Cardamon |
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Bartlett Pear & Ginger |
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7.5 oz $10 |
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Tomato Ketchup
An old fashioned style favorite made with organic dry farmed tomatoes. Intensely sweet, yet spicy and zesty, this ketchup adds rich flavor to hamburgers and fries, or makes a special grilled cheese sandwich when paired with a flavorful cheddar cheese. |
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Read about June's ketchup in San Francisco Magazine |
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7.5 oz $11 |
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Tomato Paste & Sauce
The essence of organic, dry-farmed Early Girl tomatoes cooked into a delicately sweet paste and versatile sauce. Elegant and simple, and a wonderful addition to ragu sauces, bean dishes, or as a coating on pasta with basil and parmesan. With only a pinch of salt and sugar added, please refrigerate after opening. |
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Tomato Paste 8 oz $13 |
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Tomato Sauce 7.5 oz $12 |
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