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!

Slow Cooker Pumpkin Apple Butter


  • 1 dozen large assorted apples (Honeycrisp, Pink Lady, Gala, Fuji etc)
  • 1/2 cup Zulka Morena Sugar
  • 1/2 cup Zulka Brown Sugar
  • 2 tsp pumpkin pie spice
  • 2 Tbsp apple cider vinegar
  • 2 Tbsp lemon juice
  • 1/2 cup apple cider
  • 1 tsp sea salt
  • 1-15 ounce container of pure pumpkin puree


Peel, core and roughly chop the apples and place them in a slow cooker along with the remaining ingredients, except the pumpkin puree. Stir and set the slow cooker on low for 8 hours or high for 4 hours. Check mixture once in a while to stir and test the apples to see how soft they are. Once the apples are really soft, almost apple sauce consistency, transfer to a blender and puree. Add the apple mixture back to the slow cooker and add the pumpkin puree. Set on low for another 4 hours or high for 2 hours until thickened slightly.

Let cool and then store in glass jars. Lasts up to one week in the fridge or frozen for up to 3 months.

Sparkling Apple Cider Sangria


  • 1/4 cup Zulka Morena Sugar
  • 2 tsp cinnamon
  • 2 cups Apple Cider
  • 1/2 cup Calvados or other Apple Brandy
  • 1 750 ml bottle white wine (Pinot Grigio or Sauvignon Blanc work best)
  • 1 bottle sparkling apple cider
  • 5-6 apples, cored and sliced thin
  • Cinnamon sticks


Mix together the cinnamon and sugar in a small bowl. In another small bowl, pour a little of the brandy. Dip the glasses in the brandy and then the cinnamon sugar. Add a few apple slices to each glass. Set aside.

Pour the remaining cinnamon sugar in a large pitcher. Add the apple cider and stir until the sugar is dissolved. Top with the brandy and wine and mix. Add the rest of the apples. Chill until ready to serve.

Add the sparkling cider right before serving. Garnish with an apple slice and a cinnamon stick. Serve chilled. Add ice if desired.

Chilled Strawberry Soup (April Fool’s Day “Tomato Soup”)


  • 2 lbs strawberries, stems removed and hulled
  • 2/3 cup Zulka Morena Sugar
  • 1/2 cup orange juice
  • 1/2 cup cranberry juice
  • 1 1/2 cups plain or vanilla yogurt
  • Optional garnish:
  • 1-2 Tbsp Heavy cream
  • Fresh basil leaves


Dice the strawberries, sprinkle the sugar over the top and let sit for 15 minutes. Combine all the ingredients in a blender and puree until smooth. Let chill completely.

Once chilled, divide amongst 6 bowls and drizzle a little heavy cream over the top and garnish with basil leaves.

Try it with our Orange Pound Cake recipe!

Natural, Pure, Cane Sugar