Moving house is interesting. We recently picked up sticks and moved to be closer to work. Now, instead of a thirty minute drive to work, it’s a couple minutes walk. There’s less wear and tear on the car, on the environment, and on our pocketbook. So it’s good all around. Because we had to pack up everything, I realised that there’s so much stuff we’ve collected over the years. This time moreso than other times we’ve moved because this time we did everything ourselves. The last time we have the benefit of a moving company, so it was a little harder to see all the
crap stuff we’ve got. We’re slowly starting to declutter (again) and get rid of things we haven’t used in months, if not years.
One thing I did find, though, was a small bottle of syrup we were given a few years ago as a Christmas present: Squashberry sauce from the Dark Tickle Company. The Dark Tickle Company takes Newfoundland’s fresh berries and makes wonderful jams, jellies, syrups and spreads out of them. They even have tea, coffee, and chocolates. Perfect for any gift giving or as a treat for yourself. When we go back to visit, we always pick up a jar or two to savour later. They ship worldwide, so check them out. I’m sure you’ll find something you’ll like. You get your own bottle of Squashberry sauce here.
Squashberries similar to high bush cranberries and are part of the honeysuckle family. Squashberries thrive in low to middle elevations in Newfoundland’s moist forests, rocky slopes, and along margins of wetlands. It is a decidous shrub which reaches heights ranging from 2 to 12 feet. The plant has smooth gray bark and shallowly lobed, sharply toothed leaves.The autumn frosts turn the reddish berries a glistening red. The tart, clustered berries are often picked in late summer and early fall as well as after the first frost. Squashberry bark was often chewed and juice swallowed to cure such ailments as lung colds. The Haida Indians considered these berries food for supernatural beings.
I found this recipe in one of my bread cookbooks and thought it would be perfect for using the sauce. The original recipe used a rum sauce to soak the sponge, but any sweet syrup will do. You could use lemon and add some zest to the batter for a tart dessert. As this is a yeast product, the end result comes out more like a soaked bread than cake. There’s only a little sugar in the recipe, so most of the sweetness comes from the sauce soaking in. Serve with a nice vanilla ice cream or whipped cream to compliment the cake nicely.