Fruit Cordial Recipe Class 68
Cordials are essentially concentrated fruit syrups. The following recipe is from Pam Corbin (River Cottage Handbook 2 Preserves)
Makes about 1.5 litres
2 kg fruit (this can be rhubarb, plums, damsons, soft berries, currants.)
Place the chosen prepared fruit in a large saucepan. For each kilo of blackcurrants, apples or orchard fruit, add 600 ml water; for each kilo of plums or stone fruit add 300ml water; for each kilo of soft berries or rhubarb, add 100 ml water.
Bring slowly to the boil, crushing the fruit with a wooden spoon or masher as you go, and cook gently until the fruit is soft and the juices flowing. This may take anything up to 45 minutes depending on the fruit used.
Remove from the heat.
Scald a jelly bag or fine tea towel and suspend over a large bowl. Tip the fruit into it and leave to drip overnight.
Measure the resulting juice and pour into a clean pan. For every litre of juice, add 700g sugar, or to taste. (If you decide to reduce the sugar and use a substitute, be careful. Xylitol for example consumed in any quantity is a rapid acting laxative!)
Heat gently to dissolve the sugar then remove from the heat. Pour immediately into warm sterilised bottles leaving a 1cm gap at the top. At this point you might like to add a couple of teaspoons of brandy to each bottle. Seal with a screw top or cork.
Provided bottles are sterilised and filled and sealed while hot, the cordial should keep in a cool place for a couple of months.