Not only do fruit cordials make a delicious beverage, hot or cold, but they can also be used as flavourings and toppings. For instance, try adding a spoonful or two to a gravy or jus for a lovely, fruity, acidic lift.
By talking with a great number of older cooks and preservers and by playing with endless mounds of excess seasonal fruits, I have come up with cordial recipes that are unfailingly delicious. More importantly, my six children enjoyed them, and the cordials are, naturally, artificial additive free.
The recipes I developed and which I share here take two forms, one suited to berries and currants, the other to citrus fruits. (With the exception of cherries, stone fruits generally do not make particularly flavoursome or colourful cordial syrups.)
Keep in mind that it’s best to use fruit that is very ripe for cordial syrup as the pectin level is correspondingly low and this will help avoid the (minimal) risk of the cordial syrup setting slightly. Also, when preparing cordial take care to simmer, not boil. It is also advisable to pour the cordial into wider mouthed bottles. If the cordial does gel just a little, simply reheat in the microwave for a few seconds before using to re-liquefy.
Makes approximately 2 litres
You can use either a single variety of berry or currant in this cordial or a combination, just whatever you have at hand. Cherries, too, can be used in this recipe, any variety, and no need to remove the pips.
Occasionally, you may find that you need to increase the acidity a little. What I have specified here is just the minimum amount needed to preserve effectively.
How will you know? Well, it’s simply a matter of personal preference, so a simple taste test is the determining factor. Once the syrup is cooked, and before it’s bottled, remove it from the heat and ladle about one tablespoonful into a heatproof glass. Top up with four to five parts cold water, and taste. If it seems a little ‘flat’ on the palate, add a teaspoon or two more of citric or tartaric acid, repeating the taste-testing until you are happy with the end result.
Bring the mixture back to boiling point for just a few seconds, then pour into sterilised bottles and seal.
1kg berries (any sort) or blackcurrants
4 cups (1 litre) cold water
Sugar
2 level teaspoons citric acid
¼ cup (60ml) white or cider vinegar
Put the berries or blackcurrants and water in a large saucepan and bring to the boil. Simmer very gently for 10 minutes. Strain through a colander, and then strain the resulting liquid through a colander lined with a layer of muslin (even a clean tea towel will do).
For each cup of the resulting liquid, add 1 cup of sugar. Bring to the boil, then reduce heat immediately to a bare simmer and cook 1 minute more. Stir in the acid and vinegar, pour into sterilised bottles and seal immediately.
The cordial will keep at room temperature but in warmer weather or climates it would be best to keep it in the fridge. In either case, refrigerate the bottle once it’s opened.
Makes approximately 2 litres
This recipe can be applied to almost all citrus fruits – cumquat is one exception. No-one surely would want to grate the rind from the number you would need, nor squeeze the juice from them.
Now, in this general citrus recipe, I have specified 6 large lemons. You may want to use limes instead, and that is good, too (especially if you use the syrup in lemon, lime and bitters – you will never go back to a pub version).
If you want to use oranges, it’s a good idea to still include 2 lemons (that is, 4 oranges, 2 lemons); the flavour is better. It’s better to use smaller oranges, too. A personal favourite of mine is 2 lemons and 4 tangelos.
Serve in the following proportions – one part cordial syrup with 4 parts chilled water or soda water for a refreshing drink. As with the berry or currant cordials, substitute hot water for cold in winter for a lovely, warming, medicinal beverage.
6 large lemons
1.5kg sugar
1 tablespoon tartaric or citric acid
4 cups (1 litre) boiling water
Finely grate the lemon rind. Squeeze the juice from the lemons.
Put the sugar, tartaric or citric acid, lemon rind, lemon juice and boiling water in a large bowl. Stir until the sugar has dissolved. (Place over a low heat if necessary.)
Leave to stand until cool (overnight for preference), then strain through a sieve and pour into sterilised bottles (see Sterilising Jars and Lids on pages). Seal. Store in the fridge after opening. (In warmer climates and in summer, it’s a good idea to store in the fridge right from the outset.)