Zulka Is Great In Any Recipe

We hope you enjoy this collection of our favorite recipes, and if you have one to share, let us know!

Cranberry-Orange Sauce


  • 1 c. Zulka Morena pure cane sugar
  • 1/2 c. water
  • 1/2 c. fresh orange juice
  • 4 c. or 1- 12 oz. bag fresh or frozen cranberries, rinsed
  • 1 tbsp. orange zest
  • 1/8 tsp. ground cinnamon


from Life Made Simple


  1. In a large saucepan set over high heat, bring the sugar, water and orange juice to a boil. Whisk to help dissolve the sugar.
  2. Add the cranberries and continue boiling for 2 minutes, then reduce the heat and simmer for 15 minutes or until the majority of the cranberries have burst.
  3. Once the cranberries have burst, add the orange zest and cinnamon, whisk to combine, simmer for 2 more minutes.
  4. Remove from heat and let cool at room temperature. Transfer to a bowl, cover with plastic wrap and chill for at least 1 hour.

Yield: 2 cups | Prep Time: 5 minutes | Cook Time 20 minutes

Pumpkin and Cream Cheese Empanadas


  • Filling
  • 1/2 cup pumpkin puree
  • 4 oz cream cheese, room temperature
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon salt
  • 1/4 teaspoon vanilla extract
  • 1 egg room temperature, room temperature
  • 4 tablespoons brown sugar
  • Dough
  • 2 1/2 cups unbleached all-purpose flour
  • 2 sticks very cold unsalted butter, cut into ½-inch pieces
  • 1/2 cup water, very cold
  • 1 1/2 tablespoon pure cane sugar
  • 1/2 teaspoon salt
  • 1 egg beaten with 1 tablespoon water
  • 1 tablespoons sugar
  • 1/4 teaspoon cinnamon


from The Broken Bread

(makes 16)



  • In a standing mixer add the cream cheese and beat until smooth and creamy. Add in the pumpkin puree, cinnamon, nutmeg, salt, and vanilla, and mix until fully combined. Beat in egg until smooth, and store in the refrigerator until ready to use.


Dough Directions

  • Place the flour, 1 1/2 tablespoons sugar, and salt in a large bowl and whisk together to combine. Add the cubed butter to the bowl and using your hands, quickly rub the butter into the flour until it resembles the size of small peas.
  • Sprinkle 2 tablespoons of the cold water over the mixture and fluff using two forks. Continue this process, one tablespoon at a time, until 5 tablespoons have been added. If dough seems a bit dry, sprinkle a 1/2 teaspoon of water at a time until the dough resembles shaggy crumbs.
  • Turn the dough onto a work surface and gently knead a few times until it comes together. Dived the dough into two pieces, flatten into disks, wrap in plastic, and refrigerate for at least 1 hour.
  • Remove 1 piece of dough from refrigerator and let sit for 10 minutes before rolling it out. Dust your work surface generously with flour and roll out the dough until it’s about 1/8 inch thick. Using a 4’’ biscuit cutter, or the rim of a glass, cut out 8 dough rounds. Place rounds in the refrigerator and repeat this process with the second half of the dough.
  • Fill each cut out with 2 1/2 teaspoons of pumpkin filling. One at a time, run a moistened finger along the edges of the dough and careful fold shut, pushing gently on the edges to seal. Use a fork to crease the edges of the empanada.
  • Pre-heat oven to 375°F. Place empanadas on a baking sheet lined with parchment paper and place in the freezer for 15 minutes. Once chilled, remove from freezer and brush each one with the egg wash. Mix sugar and cinnamon together, and sprinkle a generous amount over each empanada. Place in the oven, and bake for about 20 minutes, or until puffed and golden brown.
  • Serve warm.



Pumpkin Seed Brittle With Chocolate Drizzle


  • 2 cups Zulka Morena Sugar
  • 1/3 cup Zulka brown sugar, packed
  • 8 Tbsp butter, unsalted
  • 1/4 tsp sea salt
  • 3 Tbsp water
  • 1 tsp baking soda
  • 2 cups roasted and lightly salted pumpkin seeds
  • 1 cup chocolate chips


Set out a cookie sheet with a silicon bake mat or wax paper placed in it. Lightly oil the bake mat or wax paper.

In a sauce pan over medium-high heat, combine the sugars, butter, salt and water. Stir until combined. Once the butter is completely melted, stir again and clip on a candy thermometer and heat to 3000 F. Remove from the heat and immediately stir in the baking soda. Once combined add the pumpkin seeds and stir well. Quickly spread over the mat or wax paper and spread to the edges with a lightly oiled silicon spatula. Let cool 30 minutes. Gently break into pieces.

Put the chocolate chips in a microwave safe bowl and microwave at 30 second intervals until the chocolate chips are fully melted, stirring as they get more melted until smooth. Spoon the melted chocolate into a baggie or disposable pastry bag and snip a very small piece off one corner. Drizzle over the brittle pieces. Chill the brittle to set the chocolate. Store in an airtight container.


Cinnamon Apple Chips


  • 3-4 apples
  • 1/2 cup Zulka Morena Sugar
  • 1 Tbsp Cinnamon


Preheat oven to 2250 F. Line 3 baking sheets with parchment paper. Mix the cinnamon and sugar together in a small bowl and set aside.

Use an apple corer to punch the core out of the apples. Use a sharp knife or mandolin slicer to thinly slice the apples into rings. Place the slices next to each other on the trays (they can overlap a little). Sprinkle the cinnamon sugar mixture over the top of the apples.

Place the sheets on the oven racks and bake for one hour. Remove each tray of apple slices, flip the slices, and return the tray to a different oven rack than before to ensure even baking.

Bake for one more hour. Turn off the oven, leaving the apple chips inside for another 2-3 hours or until dried out.  Store the chips in an air tight container for up to one week.

Brazilian Pacoquinhas


  • 2 1/2 c roasted salted peanuts
  • 1 1/4 c Zulka Morena sugar
  • 3/4 Casava flour (Tapioca flour/starch)
  • 1/4 tsp salt
  • 1 14 oz can sweetened condensed milk


In a food processor, pulse together the peanuts, sugar, flour and salt until coarse. Pour in the sweetened condensed milk and pulse again, stopping to scrape down the sides when needed.  The dough will be slightly sticky.

Shape into balls, cylinders or squares and set on parchment lined baking sheets to firm up. It takes about 20 minutes to firm. No baking necessary.

Store in an airtight container at room temperature for up to one week.

Natural, Pure, Cane Sugar