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Blackcurrants: Blackcurrant Cordial

The second of two quick and easy weekend posts. See yesterday's post on Blackcurrant Vinegar here.

Even if you think life is too short to make your own blackcurrant cordial, do try this. It’s a breeze to make and tastes of fresh blackcurrants, which is more than you can say about the taste of a more famous blackcurrant drink.

Makes just over 1 litre.

1kg blackcurrants

600ml water

Granulated sugar, about 500g - see recipe

Put the blackcurrants in a large saucepan and crush them using a potato masher or wooden spoon. Add the water. Bring to the boil and simmer gently for 10 minutes.

Strain through a fine sieve, a sieve lined with muslin or two sieves one inside the other.

Measure the juice. You should have about 800ml. Add 500g sugar for each 800ml and stir until it has dissolved.

Pour into sterilised bottles or jars, cool and then refrigerate.

Dilute with chilled water (still or sparkling) or tonic water in a ratio of 3:1 water to cordial. Or make a white wine aperitif by putting a dessertspoon of cordial into a wine glass and topping it up with a chilled, crisp white wine such as Sauvignon.

Original photograph by Rob White.

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