Cooking Collection


The Cooking Collection = Sweet and spicy. Cinnamon, Coconut, and Ginger honey are the perfect addition to stir fries, glazes, and hot beverages.

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Cinnamon Glaze


1 cup sugar

1/2 cup Tu-Bees Cinnamon Gourmet Honey

2 TBSP. lemon juice

3/4 cup water

Recipe Directions

In a medium saucepan, combine sugar, cinnamon honey, lemon juice, and water. Bring to a boil over med/high heat, stirring until sugar is dissolved, then reduce heat to med/low and boil additional 4 min without stirring.

Remove from heat and let the drizzling begin!!

Coconut Mango Salsa


1 large - ripe mango, peeled and chopped
1/4 cup - red bell pepper, finely chopped
1/4 cup - red onion, finely chopped
2 Tbsp. - fresh lime juice, divided
1 Tbsp. – Tu-Bees Coconut Gourmet Honey
1 small - jalapeno pepper, seeded and minced

For the honey sauce:

1/3 cup – Tu-Bees Coconut Gourmet Honey
2 Tbsp. - Mexican hot sauce
4 (4 to 6-oz.) - chicken breasts

Recipe Directions

To prepare the salsa, combine the mango, bell pepper, red onion, cilantro, 1 tablespoon of lime juice, 1 tablespoon honey and jalapeno in a medium bowl. Stir well and refrigerate until ready to use.

Whisk together the honey, hot sauce and remaining lime juice in a small bowl. Rinse chicken and pat dry; brush liberally with honey mixture. Grill chicken over medium coals until lightly cooked. Turn over while basting liberally with sauce. Remove from grill and transfer to a serving platter. Top with mango salsa.

Slow Cooker Ginger Beef


1 pound of stewing beef – cut into cubes

2 teaspoons of minced garlic

1/2 cup Tu-Bees Ginger Gourmet Honey

2 TBSP. rice vinegar (white vinegar can be substituted)

3 TBSP soy sauce

1 TBSP Red Pepper Flakes

Recipe Directions

Brown stewing beef and put into slow cooker.

Combine garlic, honey, vinegar, soy sauce and red pepper flakes. Pour over top of meat in slow cooker. Cook on high for 2 hours stirring occasionally to cook sauce into the meat.


Serve with a side dish of rice and cover with some stir fried match sticks of carrots, bell peppers and green onions.

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