This month, we want to know:

“What is your go-to comfort food on a rainy day?”

For a chance to win a $25 gift card, follow these simple instructions

Congratulations to the randomly selected February winner of a $25 gift card:
Jackie Meharg

Indulge in luxury

This latest recipe from SaltSpring Kitchen brings a taste of luxury to the comfort of your home. Elevate the simple pleasure of a hot chocolate with the decadent addition of raspberry & rose.

How to Make this Delicious Recipe

Servings
Serves 1

Ingredients
1 ½ tbsps of Dutch-processed cocoa powder
1 tsp of granulated sugar
2 tbsp of whipping cream
2 tsp Raspberry & Rose Spread
1 cup of boiling water
2 tbsp (1 shot) of Amber Rum (optional)

Directions
1. Start by adding the cocoa powder and sugar to a large mug. Use a small whisk to blend them until no lumps remain.
2. Pour in the whipping cream and add the Raspberry & Rose Preserve. Whisk the mixture until it becomes a smooth paste.
3. Top off your mixture with the boiling water and whisk it together to create a light froth. Add a shot (2 tablespoons) of Amber Rum if you want an extra indulgence.
4. Carry your decadent Raspberry Hot Chocolate in your favourite mug to the best seat in the house, light a candle, and enjoy it with your favourite book or movie.

Shop Raspberry & Rose Spread and other flavours!

Candle Season? Always!

Warmth, light, and cozy moments are always in style. Get the most out of your candles with our glowing tips

“Stay safe: Always burn candles on a heat-resistant surface, away from drafts and anything flammable.”

How do I decorate using candles?

Don’t worry, we are here to help! Whether your candles are for display only or to be lit on a nightly basis, we can help you discover the perfect candle for you. Get inspired with the gallery below and explore candles in different colours, textures & scents!

Where can I find high-quality candles?

At Kind Decor, we carry a wide selection of candles all with one thing in common: they are great quality. Browse our collection below!

Be creative, have fun, and don’t be afraid to go for the unexpected.

Although we believe creativity comes first, here are a few tips to help you create a stunning floral statement.

“Play with contrast: a neutral vase lets bold flowers shine, while a colourful vase can make even simple greenery pop.”

“Rule of Thirds: For a balanced look, your flowers should be about 1.5 times the height of the vase.”

Looking for inspiration?

We’ve curated some photos of our floral & vase collection below. Discover the possibilities of floral arrangements by switching vases, colours & textures to create a statement piece that suits your home.

In need of a planter or vase?

We have a collection of unique, timeless planters in our store. See for yourself below!

Browse our tulip collection.

This month, we want to know:

“How do you like to spend your free time in the winter?”

For a chance to win a $25 gift card, follow these simple instructions

Congratulations to the randomly selected January winner of a $25 gift card:
Tracy Haney

Sangria Lover? We’ve got you.

Discover a non-alcoholic sangria-inspired drink which combines the depth of cherries with the tartness of rhubarb for a deep fruity beverage.

How to Make this Fruity Recipe

Ingredients
1 tbsp (or more to taste) Mango Simple Syrup (made with Salt Spring Kitchen’s Hot Mango Spicy Pepper Spread)
1 tbsp fresh lime juice (about 1/2 a lime)
1/2 cup sparkling water or club soda (adjust to taste)
Ice
Optional garnish: fresh mint, a lime wedge, or a slice of mango
Optional: salt for rimming

Directions
1. Fill a glass with ice cubes.
2. Add 1 tablespoon of the Mango Simple Syrup.
3. Stir in 1 tablespoon of fresh lime juice.
4. Pour in 1/2 cup of sparkling water (or more if you prefer it lighter).
5. Stir gently to combine the flavours.
6. Garnish with fresh mint, a lime wedge, or a slice of mango.

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“Berry Sangria-ish”
A non-alcholic Sangria inspired drink

This Sangria Mocktail is packed with vibrant flavours, juicy fruits, and a touch of sparkle. It is your ultimate non-alcoholic crowd-pleaser.

How to Make this Fruity Mocktail

Ingredients
2 – 3 tbsp Sour Cherry, Rhubarb & Rosemary Spread
A variety of fresh fruits (such as oranges, lemons, limes, berries, and apples)
Sparkling water or club soda for fizz
Optional: Grape juice or cranberry juice for additional depth and colour
Optional: A splash of lemon or lime juice for extra tartness
Fresh rosemary sprigs for garnish

Directions
1. Thinly slice oranges, lemons, limes, and apples. Halve strawberries or keep berries whole.
2. In a large pitcher, combine 2-3 tablespoons (adjust according to taste and batch size. Try it as you go!) of the Sour Cherry, Rhubarb & Rosemary Spread with a splash of warm water to help dissolve and distribute it evenly. If using, add your choice of grape or cranberry juice to the pitcher as the base of your sangria.
3. Add the fruit to the pitcher. Pour in the juice if using, and then top off with sparkling water or club soda. For an extra kick of tartness, squeeze in some fresh lemon or lime juice.
4. Let the sangria chill in the refrigerator for at least an hour (or longer!). The flavours come together beautifully.
5. If you’re making it ahead, hold off on adding the sparkling water or club soda and add that before serving. Don’t add berries too far ahead, either. Those are best kept until an hour or so before serving if you want them to look fresh.
6. Serve the sangria over ice, making sure to get fruit pieces into each glass. Garnish with a sprig of fresh rosemary for an aromatic touch.

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Easy & Simple

Did you know simple syrup is as easy as water and sugar? No need to buy it ever again! Perfect for mocktails, cocktails and more.

How to Make this Simple Recipe

Ingredients
1/2 cup granulated sugar
1/2 cup water
1 tsp of your preferred SaltSpring jelly (we used the Hot Mango Spicy Pepper Spread for this one!)

Directions
1. Add sugar and water to a small saucepan. Heat until sugar is completely dissolved, stirring often (over medium heat).
2. Remove from heat and stir in SaltSpring Jelly.
3. Let stand until cool, at least 30 minutes.
4. Pour through a fine mesh strainer into a jar.

Notes
Store in the refrigerator for up to one month.
Replace the SaltSpring jelly in this recipe with any of your liking!
Other suggestions to add:
– Mint: 3-4 sprigs of fresh mint
– Rosemary: 3-4 sprigs of fresh rosemary
– Vanilla: 1 teaspoon vanilla bean paste
– Ginger: 1″ knob of fresh ginger, sliced

Our delicious Mango Lime Mocktail is just one of the ways you can incorporate a SaltSpring flavoured simple syrup. Click the button below to start mixing!

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Sweet & spicy – just how we like it!

SaltSpring Kitchen’s sweet and spicy dumplings make for perfect appetizers! Get the whole family in on folding up these yummy dumplings.

Makes 36 – Serves 4

How to Make this Delicious Recipe

Servings
Makes 36 – serves 4

Ingredients
200g/1 cup cooked peeled shrimp
1 shallot
1 inch piece fresh ginger
½ cup grated Napa cabbage
¼ cup Hot Mango Spicy Pepper Spread
36 round dumpling wrappers

Dipping Sauce
¼ cup soy sauce
2 Tbsp Hot Mango Spicy Pepper Spread
1 tsp grated fresh ginger

Directions
1. Finely chop the shrimp, dice the shallot, and grate the ginger. Add to a small mixing bowl with the cabbage and hot mango spread. Mix well, until evenly incorporated and the Hot Mango Spicy Pepper Spread is evenly coated the other ingredients.
2. Pour a little water into a small bowl and cover a baking sheet or platter with parchment paper.
3. Place a generous teaspoon of shrimp filing in the center of a dumpling wrapper. Using your finger, wet the edge of the dumpling wrapper, fold in half, and pinch the edges together to crimp and seal, making a half-moon shape. Place the dumpling crimped side up on the prepared baking sheet. Repeat with remaining filling and dumpling wrappers.
4. If not serving immediately, place the baking sheet in the freezer for 2-3 hours, then place the dumplings into a Ziplock style bag for keep for up to three months.
5. For the dipping sauce, whisk together soy sauce, Hot Mango Spicy Pepper Spread and fresh ginger. Set aside until ready to serve, or store in the fridge for up to one week.
6. Preheat the oven to 275°F and cover a baking sheet with parchment paper.
7. When ready to serve, heat a heavy bottomed frying pan with enough oil to just cover the bottom. When hot, add the dumplings at least ½ inch apart. Fry for 30 seconds, until just golden and they easily let loose from the bottom of the pan and turn to fry the other side another 30 seconds. If cooking from frozen, cook 45 seconds per side and cover for an additional minute, to allow the dumplings to steam in the condensation, to ensure they are hot all the way through. Transfer the dumplings to the prepared baking sheet and place in the oven to keep warm while frying the remaining dumplings.
8. Arrange the dumplings on a platter and serve hot with dipping sauce on the side.
9. Dumplings will store in an airtight container in the freezer for up to 3 months, once cooked they are best enjoyed the day they are made.

Shop Hot Mango Spicy Pepper Spread and other flavours!

This month, we want to know:

“What is one thing you want to refresh in your home this year?”

For a chance to win a $25 gift card, follow these simple instructions

Congratulations to the randomly selected December winner of a $25 gift card:
Leslie Grimes