Creamed honey with Cornelian cherries

Creamed Honey with Cornelian Cherries – fresh & tart

The creamed honey with cornelian cherries from the organic apiary Neber combines creamed blossom honey with the sweet and tart cornelian cherry (known in Austria as "Dirndl"). A unique honey specialty from Austria, made from natural ingredients without artificial flavorings.

Creamed honey with cornelian cherries is a honey specialty from the organic apiary Neber: creamed blossom honey from the Mürztal valley in Styria, refined with the essence of the cornelian cherry (Cornus mas), also known as the "Dirndl." Anton Neber, a master beekeeper since 2002, processes the base product in his own "Honig-GENUSS-keller" (honey indulgence cellar) in Sankt Lorenzen im Mürztal in Upper Styria. What arrives in the 250-gram jar is a fresh, fruity honey specialty from Austria – made from natural ingredients.

Fresh, sweet-tart, creamy

In the jar, the creamed honey with cornelian cherries shows a delicate golden hue with a slight reddish shimmer; on the spoon, an unusual flavor combination unfolds: creamy blossom honey on the tongue, followed by the fresh, sweet-and-tart taste of cornelian cherries in the finish. You will recognize it by its spreadable consistency and delicate fruit note – not overpowering, but subtle.

Botanically, the cornelian cherry is not a cherry at all, but a dogwood fruit. The shrub blooms in early spring even before the forsythia and produces a fleshy drupe in summer that turns dark red as it ripens. In Southeastern Europe and in Styrian farmhouse gardens, the "Dirndl" has been prized as a native wild fruit for many centuries – Anton Neber uses it as a refining component for his creamed honey.

Creamed honey with cornelian cherries – perfect for desserts and quark

Drizzled over a quark dish with vanilla or mascarpone cream, the creamed honey with cornelian cherries adds a refreshingly tart note to the dessert – the fruitiness balances the sweetness. The tart "Dirndl" also enhances crepes or pancakes on the weekend, and for vanilla ice cream, a small garnish is enough.

On a warm curd strudel, the cornelian cherry really comes into its own, and in yogurt with crunchy muesli, it's the perfect start to the morning. For your cup of breakfast tea or coffee, a teaspoon dissolved in water below 40 degrees is enough – this preserves the delicate cornelian cherry note, which pairs surprisingly well with black and fruit teas.

Three generations of beekeeping from Upper Styria

Behind the organic apiary Neber are Anton and Gerlinde Neber, a third-generation family apiary from Sankt Lorenzen im Mürztal in Upper Styria. Anton passed his master beekeeper exam at the Styrian Beekeeping School in 2002 and has been working with the native Carniolan honey bee ever since. Gerlinde manages the partnership and oversees sales in the "Honig-GENUSS-keller."

Anton Neber sees himself as a honey refiner: in addition to single-varietal honeys, his range includes an unusually wide spectrum of refined specialties with Bourbon vanilla, gold leaf, chopped pumpkin seeds, wild berries, or cornelian cherries. When it comes to the cornelian cherry, he ensures the best regional ingredients, as he explains his refining concept during discussions about his product range. Since 2007, the honey has been extracted gently in the in-house "Honig-GENUSS-keller" without heating. In the range of the organic apiary Neber, you will find other specialties and single-varietal organic honeys from Austria.

The enzymes remain at a maximum of forty degrees

It should be stored in a dark, cool place at 10 to 18 degrees. Warm it in a water bath at no more than 40 degrees for five to ten minutes if the consistency becomes firmer – this preserves the enzymes. Never heat it in the microwave. Those who collect honey specialties should combine it with the acacia honey refinements in parallel – the spectrum of natural flavors only becomes apparent in comparison, for example with the wild cherry or forest berry variants.