Blackcurrant Syrup II RecipeOrigin: Britain Period: Traditional |
Ingredients:
2.25kg blackcurrants (weighed after topping and tailing) 
Blackcurrant Syrup II Preparation:Method:Wash the balckcurrants then crush lightly before placing in an oven-proof earthenware dish along with the water. Cover securely with foil then transfer to an oven pre-heated to 100°C and cook for about 40 minutes, or until the fruit is pulpy. Remove from the oven then turn into a jelly bag (or a colander lined with several layers of muslin) then set over a bowl and allow the liquid to drain over night. Don't be tempted to squeeze the bag or to press down on the contents, you will just end-up with a cloudy syrup. Allow to drip naturally (if you wish you can keep the fruit pulp to make fruit pies). Measure the volume of juice and weigh out 280g sugar per 500ml liquid. Set this sugar in a cool oven to warm. Pour the elderberry juice into a pan and gently whisk in the egg white. Bring the juice to a boil, whisking occasionally. When boiling, remove all the scum and froth from the surface then stir in the sugar. Return to a boil, skimming frequently, then reduce to a simmer and cook for 4 minutes. Remove a little of the liquid and set aside to cool to test the consistency of the syrup. Continue simmering if not thick enough. When ready, pour into bottles, adding 1 tsp of brandy to each bottle. Seal the bottles then place in a bath of boiling water and sterilize by boiling for 10 minutes. Store in a cool cupboard until needed. |
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