Blackcurrant Syrup RecipeOrigin: Britain Period: Traditional |
|
This is a classic cordial, the basis of many commercial blackcurrant cordials, though it's not often made these days. The key to making this recipe is to keep your utensils scrupulously clean and to bake them in the oven if possible. This removes any possibility of stray yeast getting into the cordial. Otherwise you will end-up with blackcurrant wine, rather than blackcurrant cordial! Ingredients:
1.7kg blackcurrants, topped and tailed 
Blackcurrant Syrup Preparation:Method:Add the bag of spices to a large glass bowl then add alternate layers of fruit and sugar until all the fruit and sugar have been added. Cover the bowl with clingfilm to ensure no air gets in and set aside in a cool place for six weeks. At the end of this time strain the liquid and pour into sterilized screw-cap bottles. Secure the bottle lids very securely and store until needed. This can be added to wine to make alcoholic drinks or it can be diluted with water (either hot or cold), as needed. |
printer-friendly version|
Not the Recipe you were after? Try our Comprehensive Recipe Search: Add Celtnet Recipe: Blackcurrant Syrup to your online bookmark site: 
|
|
More British recipes... More European recipes... More drinks recipes... More recipes for Fruit... |
Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you. |
One Million People CampaignIf you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices or my The Recipes of Africa eBook ebook as a gift for your donation! Over 3000 people visit this page daily if only 1 in 10 of you donate $1 that makes $2000 in 1 week. Enough money for 2 children to get an education for a year. Please use this button to donate just $1 now! As a thank-you you get to write an entire page on yourself for this site, including a link to your website. Become one of the 'One Million People' today! |
Need to convert any measurements on this site? I have conversion pages available for Volumes, Mass/Weight and Temperatures available.
Other recipes with fruit and spices as primary ingredients: Tunisian Harissa Fresh Rhubarb Cobbler Wedding Cake Rohrnudle Clover Salad Blackberry Leather Tikka Boti Peruvian Seviche Quince Jelly Elderberry Flan Green Grape Tart with Vanilla Pastry Leg of Lamb with Tangerine Sauce Apple and Tamarillo Compote Crockpot Apple and Tamarillo Cake Virgin Sunrise Cocktail Whitebeam Berry Gin Tabil Spice Raised Gooseberry Pie Sel épicé Pickled Damsons or Plums Apple and Mint Jelly Gooseberry Tansy Rowan Berry Sauce Tomato Ice Apricot Nectar Two-of-Each Soup Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
If you were interested in these recipes then you may be interested in my Celtnet eBook Store here you will find many recipe eBooks, a number of which are available for only $1!
Couldn't find what you were looking for? Search the web:
