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Holiday Recipe: Celebratory Cran-Apple Sauce

sorse bottle and finished cranberry sauce

There’s much to celebrate at this time of year — Winter Solstice, Hanukkah, Christmas, Kwanzaa, and New Year’s to name a few. With these holidays come celebrations with friends and family, sharing food, clinking glasses, and enjoying the moment together. Need a dish to bring to a gathering?  Try Chef Stacy’s Celebratory Cran-Apple Sauce recipe to complement the turkey, ham, or stuffing on the table.

chef stacy holding sorse and cranberry sauce

YIELD: 2.5 quarts

About ½ cup per serving

10mg CBD per serving

ingredients for cranberry sauce recipe

INGREDIENTS

  • 2 bags frozen cranberries
  • 4 cups water
  • 8 Macintosh apples, cored (leave skins on if a thicker sauce is preferred), cut into chunks
  • 2 cups sugar
  • 16.667 grams SōRSE broad spectrum CBD

DIRECTIONS

cranberry sauce ingredients in pot

1. Place cranberries, water, and apples into a large pot. Bring to a gentle boil, then turn to medium low heat.


cranberry mixture in food mill

2. Cook for approx. 45 minutes until apples are soft to the touch. While hot, transfer portions of cranberry-apple mixture.

cranberry mixture in food mill

3. Put into a food mill with the smallest hole setting. Hand crank until all is pressed through. Stir sugar in, then add CBD until evenly incorporated for even dispersion. Refrigerate overnight.

sorse bottle and finished cranberry sauce

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Thanksgiving Recipe: Pumpkin Pie

pumpkin pie displayed in front of pumpkin

‘Tis the season to be thankful! At SōRSE, we’re thankful for a lot of things: Our awesome team; our chef, Stacy Primack; and all of the yummy treats that she makes for us. Try out Stacy’s pumpkin pie recipe for your Worksgiving, Friendsgiving, or Thanksgiving dessert this month. You won’t be disappointed!

Pumpkin Pie Recipe

Yield: 8 portions

CBD per slice: 10 mg

Pie Ingredients:

3 eggs

2 c. pumpkin

2/3 c. sugar

A pinch of salt

1/2 tsp. cinnamon

1 c. evaporated milk

2.667 g. SōRSE liquid

1/2 tsp. ginger, freshly grated

1/4 tsp. mace, toasted to bring out flavor

1/4 tsp. allspice, ground and toasted to bring out flavor

Ready to bake pie crust

Topping:

2 c. cold whipping cream

3 T. sugar or maple syrup

3/4 tsp. vanilla extract

  • Place all pie ingredients in a large, deep bowl or deep, round container (about 8 inches deep).
  • Using an immersion (stick) blender, blend thoroughly until evenly combined, and without lumps.
  • TIP: It is best to let this mixture sit overnight in the refrigerator to let flavors macerate.
  • The next day, remove the filling from the refrigerator, give a stir with a whisk by hand, and then pour filling into pie shell.
  • Bake at 325F until set and not jiggly or wet-looking in the middle. Remove from oven before any cracks start to show.
  • Let cool at room temperature and then refrigerate overnight.
  • Next day, grab an empty mixer bowl and place in the freezer for 20 minutes.
  • For the topping, add cream, syrup, and vanilla and whip on medium low speed until soft peaks, increase speed to high and whip until cream is stiff enough to stand on its own.
  • (Test: Dip your finger into the whipped cream, and if it holds, it should form a light peak. Do not over-whip, or you’ll have butter.)
  • When ready, use a spoon to place the cream into a piping bag.
  • The next day, take the pie out of the refrigerator, mark it first into 8 even slices, then use a hot chef’s knife (that you have heated under water and wiped clean with a dish towel) to make cuts.
  • Decorate with whipped cream.



nutritional information

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Halloween Recipe: Witches’ Fingers

witch finger treats

Halloween is right around the corner! Kick up the fear factor in your Halloween dessert game with a recipe straight from the SōRSERERS’ kitchen! Whip up some ghoulishly good cookies, the Witches’ Fingers, created by our chef, Stacy Primack, for your upcoming Halloween event!

WITCHES’ FINGERS

Yield: about 12 3-oz pieces

CBD per cookie: 10 mg

Ingredients:

3/4 cup unsalted butter, room temperature

1/2 cup sugar

1/4 cup powdered sugar

2 large eggs

1 tsp. vanilla extract

2 cups whole wheat flour

1/2 cup all-purpose flour

1 tsp. baking powder

1.2 grams SōRSE powder

1/2 tsp. salt

1 cup seedless raspberry jam

Directions:

  • Preheat oven to 325F degrees.
  • Whip the butter and both sugars in a stand mixer or with handheld beaters until light, fluffy and smooth.
  • Add eggs, one at a time, until the yolk disappears into the mix.
  • Scrape down the bowl, making sure to get the bottom of the bowl for even dough consistency.
  • Mix in the vanilla. Then separately, whisk together remaining dry ingredients.
  • Slowly, in batches, add dry ingredients, scraping down sides of bowl in between.
  • Remove dough from bowl, shape dough into a log and refrigerate for a minimum of 2 hours.
  • Taking about 2 tablespoons of the dough of the log at a time, roll between your palms until you get a 4 or 5 inch finger, 1/2-3/4” in thickness.
  • Press an almond towards the top to make an indentation for the “fingernail”. Additionally, make cuts with a paring knife for the knuckles. Shape like wobbly knobby witch fingers.
  • Place fingers on a cookie sheet lined with parchment paper.  Bake until golden, about 15-20 minutes.
  • Remove and let cool. In a small saucepan, heat jam over low heat until warm and liquid. Dip the raw edges (not the nail side) into the jam.



nutritional info

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Summer Recipes: Jell-O Shots and Ice Pops

red popsicles

SōRSE can be warmed up or frozen for any seasonal treat! Check out a few recipes our product designer whipped up for the 4th!

CHERRY COLA JELL-O SHOTS

Approximately 15 cubes; 20 mg of CBD per cube 

Ingredients:

  • 3 packages of 6oz cherry Jell-O
  • 1 cup Water
  • 1 gram liquid SōRSE
  • 2.75 cups Cherry Cola

Directions:

  • Boil water and Cherry Cola together.
  • Using a whisk, dissolve gelatin into boiling mixture until all granules are dissolved.
  • Whisk in liquid SōRSE until evenly incorporated.
  • Spray shallow 4 x 8 inch dish with Pam, canola, or coconut oil spray.
  • Pour mixture into dish and chill in refrigerator for at least four hours.
  • Once set, dip dish bottom into hot water to loosen Jell-O from the pan. Slide spatula around edges to loosen sides.
  • Slice into cubes sized approximately 3 x 5 inches each.

RASPBERRY COCONUT ICE POPS

Makes 6 ice pops

Dairy-Free, Vegan; 20 mg of CBD per serving 

Ingredients:

  • 1 cup frozen, defrosted raspberries
  • 5 oz. water
  • 4 tbsp. sugar
  • 14.75 oz. full fat coconut milk
  • .4 grams liquid SōRSE (if needed, use a micro scale to measure out grams)
  • Agave nectar
  • 5 T. sugar

Directions:

  • Heat the water and the sugar over low heat in a small sauce pot until sugar is dissolved.  Cool to room temperature.
  • Process this cooled mixture with the raspberries until smooth.
  • Pour into the molds until halfway full.
  • Heat the second batch of ingredients until sugar is dissolved and no longer grainy.  Cool to room temperature.
  • When the raspberry portion is frozen, fill almost to the top with the coconut portion, but not so much that the inner stick will ooze liquid out when pushed down.
  • Freeze until frozen.
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Cannabis Infused Recipe: Tomato and Goat Cheese Tart

piles of tomatoes

Tomatoes are at their peak right now. They taste as sweet as candy and come in a rainbow of colors – purple, orange, yellow, and green. The variety is beautifully stunning when you add them to just about any dish. With that in mind, we created an easy appetizer that is almost too pretty to eat. This Tomato and Goat Cheese Tart uses pre-made puff pastry to keep things easy-breezy. A drizzle of Pearl infused olive oil helps you manage the dosage. Enjoy!

Ingredients

1 sheet pre-made puff pastry

1 4 oz. log goat cheese

2 cups grape tomatoes, in a rainbow of colors

1 vial of Pearl Mixer

1 tablespoon olive oil

Directions 

Pre-heat oven to 400 degrees F. Bake puff pastry until golden brown.

With a fork, gently smash down the middle of the puff pastry to create a crevice. Sprinkle crumbled goat cheese over top. Add tomatoes. Sprinkle with salt.

Whisk together Pearl Mixer and olive oil. Drizzle over top.

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The Vertus Fix: Hangover Breakfast Routine

toast and eggs in skillet

Wedding season is in full swing and that means if you’re lucky, there’s the potential for an open bar. Prepare with Vertus! Grab two bottles of Vertus sparkling beverage: one for the bride and groom (cannabis-infused weddings are on the rise!) and one for your morning-after-the-wedding hangover. Here’s why:

While we hope you never feel the pain of overconsumption, pairing Vertus with this breakfast regimen is the easiest way to get back on your feet after a night of celebrating your closest friends and family. Here are the steps for a short-term cure-all for the dehydration, nauseousness, and simultaneous exhaustion. We’re here for you.

Step 1: Mindset

Never battle a hangover alone but don’t forget it’s your fault. Seriously. The best way to avoid a future hangover is to not let yourself forget the pain. Eat more food and promise to never drink that much again. Now, onto the real hangover cure…

Step 2: Make a Vertus mimosa

Add one serving of 50 MG Vertus sparkling cannabis beverage to a champagne flute. Add orange juice to top off. Enjoy a bubbly mimosa with the added fun of THC without having to drink more alcohol. The wonderful compounds in THC compounds have been found to create a state of euphoria while reducing nausea and inflammation.

Step 3: Food

Here’s a little bit of science – Acetaldehyde is the chemical reaction in your body that causes a hangover and eggs are rich in amino acid cysteine that helps break down the acetaldehyde. When you combine that with tomato juice, which can boost liver function, therefore speeding up alcohol digestion, what do you get? Eggs Poached in Marinara. Here’s to one step closer to feeling human again.

Eggs Poached in Marinara

Bring about a ½ cup of marinara sauce to a simmer in a small saucepan or an 8-inch omelet pan and turn the heat to low. Add some cayenne. Break an egg into a teacup, and carefully tip it into the tomato sauce. Cover the pan and simmer over low heat for 3 to 4 minutes, until the tops of the whites are set but the yellow yolk shows through. It’s important that the yolk be runny. Turn off the heat. Season the eggs with salt and pepper to taste and sprinkle on parmesan. Toast up some bread to eat on the side.

Step 4: Hydrate and Caffeinate

Soda water and coffee. Always.

Step 5: Repeat Step 2

With one more Vertus mimosa, combined with the right mindset, a solid meal, and fluids…you’ll take the day back.

To find a bottle of Vertus marijuana sparkling beverage, contact a retailer for availability.

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Cannabis Infused Recipe: Meyer Lemon French Toast

french toast stacked on plate

This cannabis-infused recipe is a special one today. Mother’s Day is on Sunday and we want you to show your mother much you love her with a home-cooked breakfast. This Meyer Lemon French Toast infused with Pearl will do exactly that, plus it might just gain you some extra points as the favorite in the family.

 

Ingredients 

5 pieces of brioche

3 eggs

1/3 cup milk

1 teaspoon lemon zest

1/2 teaspoon vanilla extract

1 scoop of vital proteins collagen (optional)

1 vial of Pearl Mixer

Toppings: Whipped cream and fresh cut strawberries

Directions: 

Whisk together eggs, milk, lemon zest, vanilla extract, vital proteins collagen if using and Pearl in a large baking dish. Soak the bread in the egg wash mixture.

Melt butter in a skillet over medium heat. Add soaked bread to the skillet and let cook on each side for 2 minutes or until golden brown. Continue with remaining pieces. Serve with whipped cream and fresh cut strawberries.

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Cannabis Infused Recipe: Fully Loaded Pulled Pork Nachos

loaded pulled pork nachos

This week our latest cannabis infused recipe is Fully Loaded Pork Nachos. It’s the ultimate munchy food with all the toppings.  

Nachos for dinner should never be a question, unless you are asking yourself what kind of toppings you should load on top. Answer: everything and anything you want. These Fully Loaded Pulled Pork Nachos have Pearl infused sour cream, salsa, chopped red onions, sliced cherry tomatoes, guacamole, and two kinds of cheese all melted on top of nacho tortilla chips. I mean, might as well go big or go home, right? Enjoy!

Ingredients

1 bag of tortilla chips, nacho cheese flavored

1 cup cheddar jack cheese, grated

1 cup mozzarella cheese, grated

2 cups pulled pork

Pearl Infused Sour Cream

1 1/2 cups sour cream

2 Pearl mini’s

Toppings: Guacamole, chopped red onion, salsa

Directions

Pre-heat oven to 350 degrees F.

Add half of the tortilla chips to a baking sheet and top with half of the cheese, and pulled pork. Repeat layers until all the ingredients have been used. Pop into preheated oven for 20 – 25 minutes, until the cheese is melty.

Drizzle with Pearl infused sour cream. Add toppings to your heart desires. Enjoy!

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Pearl Mixer Valentine’s Day Cocktail Cookbook

cocktails

February 14th might mean flower bouquets and fancy restaurants with your lover. Maybe it’s a “treat yo self” type of Galentine’s Day. For some, it’s just another Wednesday. Whatever it means, we have something new for you.

We just finished producing our brand new cocktail cookbook. It’s chock-full of drinks using Pearl Mixer creative water — perfect for sipping with loved ones or solo, however you roll.

Download it here to start mixing up some lovable creations. You’ll find recipes for every level of the home bartender. You can pick up your bottle of 100 MG THC/100 MG CBD, or Pearl MINI’s at any of your favorite retailers.