Saronne Posted June 9, 2009 Share Posted June 9, 2009 Every year we get a lot of blackcurrants from our allotment. Apart from jamming and freezing, I'd like to try making a bit of cordial. Anyone have experience of this and/or a recipe? Cheers, everyone. Saronne Quote Link to comment Share on other sites More sharing options...
Mrs Frugal Posted June 10, 2009 Share Posted June 10, 2009 I made some a few years ago when FIL had a glut of blackcurrants at the allotment. It was really nice and refreshing but not at all like ribena. I'll see if I can remember which book I found the recipe in and post it later if I find it. Quote Link to comment Share on other sites More sharing options...
Charlottechicken Posted June 10, 2009 Share Posted June 10, 2009 I have a recipe for elderberry cordial I could post on here if it's the same I shall have enough blackcurrants off my two bushes to put one each atop a couple of dozen fairy cakes Quote Link to comment Share on other sites More sharing options...
fluffyknickers Posted June 10, 2009 Share Posted June 10, 2009 Isnt there one in the River Cottage preserves book? I can have a look later and let you know but amost certain there is. I think to really make is like ribena you have to add 10 tonne of sugar Quote Link to comment Share on other sites More sharing options...
Saronne Posted June 10, 2009 Author Share Posted June 10, 2009 Oooh, any recipes gratefully received!! Saronne x Quote Link to comment Share on other sites More sharing options...
fluffyknickers Posted June 10, 2009 Share Posted June 10, 2009 Okey doke - looking in the River Cottage Handbook Number 2 page 135. I have condensed it down but this gives the jist of what you have to do. Family 'Beena 2kg Fruit (in your case blackcurrants) Granulated Sugar Brandy (optional) Place your fruit in large saucepan. For each 1kg blackcurrants add 600ml water Bring to the boil crushing the fuit with masher or wooden spoon cook gently until fruit is soft and juices flowing - will take anything up to 45mins depending on fruit. remove from the heat. Scald a jelly bag or fine tea towel and suspend over a large bowl. Tip the fruit in and leave to drip over night. Measure the resulting juice and pour into a clean pan. For every litre juice add 700g sugar (or to taste). heat the mixture gently to dissolve the suagr, then remove from the heat. Pour immediately into warm sterlised bottles leaving a 1cm gap at the top. At this point you may like to add a couple of teaspoonfuls of brandy to each bottle. Seal with scew-top or cork. Will keep for several months (if want to keep for longer you will need to sterilise the bottles in a water bath immediatelt after bottling. Michelle Quote Link to comment Share on other sites More sharing options...
Saronne Posted June 11, 2009 Author Share Posted June 11, 2009 Oooh! That looks like a good recipe. Many thanks, Michelle. All I need to do is get one of those jelly/drip bags and I'll be ready to start...when my blackcurrants are ripe, that is. Saronne xx Quote Link to comment Share on other sites More sharing options...
fluffyknickers Posted June 11, 2009 Share Posted June 11, 2009 I believe you can use an old pillow case or tea towel or similar. Michelle Quote Link to comment Share on other sites More sharing options...
Saronne Posted June 11, 2009 Author Share Posted June 11, 2009 Pillowcase...what a great idea! Thanks Michelle. xx Quote Link to comment Share on other sites More sharing options...
