Black Currant Cordial? Yes, Please!
Once you have tried home-made Black Currant Cordial, you will never have the stuff from the shops again!
Black Currant Cordial is one of those things you don’t find very often in the U.S., but here in Scotland and all over Europe, it’s super popular!
So, last week I took the kids out to Your Local Farm here near Falkirk. We ended up going home with a bucket of black currants! What to do, what to do! Jam? Jelly? Syrup?
Cordial. We have to make cordial!
Since we drink it nearly every day, it was an easy choice. So, I got the berries home and got them rinsed. I put them in the pot with some water (about 300ml for every kilo or berries) while I found a recipe in an old Scottish cookbook I got from a friend (Thanks, Sarah!) After reading it I was like,
“Oh man! This is so easy!”
Here is the basic recipe:
- Cook on the stove-top for 10 minutes at a slow-medium boil.
- Strain out the berry bits and seeds.
- Return the juice to the stove over slow-medium heat.
- Add 300g sugar for every 500 ml of juice.
- Heat slowly until the sugar is completely dissolved, stirring often. Don’t let it boil!
- Add 1/2 tsp of Citric acid for every batch (sugar + juice).
- Ladle into sterile bottles.
Now how easy is that!?
I’m ruined for life after making this one! In a good way, of course. Good thing I made 6 bottles! Hope it lasts!
I’ll be taking one back up to Roanna at Your Local Farm
The Perfect Glass of Black Currant Cordial.
It is super easy and delish! Just add about 1 tablespoon of your home-made, black currant cordial to about 8 oz of water. Some people like it with just still (tap, or filtered) water. I love it with sparkling water! The bubbles make it taste like a fancy expensive drink! The amount it cost me
will be our little secret! Shh! was the cost of a bag of sugar and the time it took to pick the berries and cook it up – maybe 2 hours, 3 max! Now there is Black Currant Cordial sitting nicely next to my Elderflower Cordial I made a few weeks ago. I’m set for winter!