HOMEMADE BERRY CORDIAL RECIPE
Homemade cordial, also known as squash, syrup or in Scandinavia it's saft, is the perfect way of using a lot of ripe fruit and berries. Using high quality berries or even elderflower and you can get the taste of Summer all year around.
Provided by Stine Mari | Ginger with Spice
Categories Drinks
Time 1h45m
Number Of Ingredients 10
Steps:
- Wash the berries, no need to remove all leaves and vines. Discard rotten and bruised berries.
- In the casserole that fits the cordial steamer snuggly, fill with water, leaving 2.5in (3cm) at the top. Top with the cordial steamer and pin the tube so the juice doesn't come out.
- In the cordial steamer, layer berries and sugar. Place the lid on and place something heavy on top. Do not open the lid during the steaming process.
- How long it will steam depends on your berries, but my red currant cordial needs about 80-90 minutes. It's usually not less than an hour, although raspberries, plums and pears need less, about 45 minutes.
- When it's done, take the pin off the tube and fill your sterilized glass bottles. Keep in a cool and dark place.
- Add the washed berries and water to a large casserole. Let it boil (covered with a lid) until the berries are pale and have released most of their juices. Make sure the berries don't break, as this will make your cordial cloudy.
- Add a damp old kitchen towel or cheesecloth to a large colander and the colander over a new casserole or big bowl. Pour the berry water in. Let this drip for at least one hour, do not help it as this will also make the cordial cloudy.
- Once it's done, pour the berry water back into a large saucepan along with sugar (and spices if using). Bring this up to a boil, remove foam with a spoon and once the foam is gone, pour into sterilized glass bottles. Keep in a cool and dark place.
- This method retains the most amount of nutrients in the berries, but it is also the one that keeps the worst. Plus, it needs more sugar to help preserve the cordial.
- Add washed berries to a blender or mash in a large bowl. You may need some water to help mash it. Pour over water and lemon juice (or citric acid/tartaric acid). Let this mixture sit overnight.
- Strain it through a sieve covered in a cheesecloth or damp old kitchen towel - remember to keep a bowl underneath. Combine with sugar. Pour into sterilized glass bottles.
- This will keep for up to 3 weeks in the fridge, but the best way to preserve it is to freeze it! To freeze: pour into smaller bottles, leaving some room as the liquid expands once frozen.
- When ready to serve, add 1 part cordial with 4 parts water to a glass. You may want more or less water depending on your own preference. Delicious both warm and cold, in a gløgg for Christmas or in this blackberry martini!
Nutrition Facts : Calories 116 calories, Carbohydrate 30.4 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0.1 grams fat, Fiber 2.1 grams fiber, Protein 0.7 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 3 tbsp, Sodium 0 grams sodium, UnsaturatedFat 0 grams unsaturated fat
SAFT
Saft is a sweetened syrup infused with fresh seasonal fruits. The riper the fruit, the less sugar is needed. This recipe can easily be halved.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Yield Makes 2 quarts (enough for 24 drinks)
Number Of Ingredients 5
Steps:
- Bring fruit, ginger, and water to a simmer in a large pot. Cook until fruit is soft, 10 to 15 minutes. Let cool slightly, then strain through a cheesecloth-lined sieve into a large saucepan, pressing on fruit. (Press gently to prevent syrup from becoming cloudy.) Discard fruit. Add sugar and taste, adding more as needed to reach desired sweetness.
- Bring juice mixture to a gentle simmer, stirring often until sugar dissolves. Add mint, and cook over medium-high heat, stirring often, until liquid reduces to a light syrup, about 15 minutes. (You should have 8 cups.) Let cool completely. Discard mint. Transfer syrup to sterilized bottles or airtight containers. Cover, and refrigerate for up to 3 months.
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