Easy Fruit Cordial
I was so pleased when I discovered this simple and easy fruit cordial recipe.
It is versatile as you can use practically any soft fruit. My favourite is rhubarb.
- 2lb fruit
- Large, eg rhubarb, chop to 1”pieces
- Small, eg raspberries, leave whole
- 1 cup water
- 2 cups sugar (approx)
- Add fruit and water to a large pan.
- Gently bring to boil, lower heat, simmer partially covered for about 45 minutes.
- While fruit is cooking boil muslin cloth for 10 minutes to sterilise.
- Place cooked fruit into muslin cloth, either on a stand, or use a square of muslin in a strainer placed over a bowl. Leave to strain overnight.
- Next morning – Wash jars in hot soapy water, then rinse. Sterilise in oven on the lowest setting for 30 mins, boil lids for 10 mins in saucepan.
- Measure juice that has dripped into the bowl. For every one cup of juice add one cup of sugar.
- Warm juice and sugar in saucepan until sugar has melted and then bring to the boil and boil for 5 minutes.
- Pour into warm bottles. This cordial should last for a couple of months, as the bottles are sterilised, but I cannot guarantee how long, as ours always gets consumed within a week or so!
You can use any left over pulp from the muslin cloth to make ‘fruity muffins’. The
recipe for these is available on my website.
You could also use this as a syrup, drizzled over ice-creams or pancakes, mmm….