Friday, 9 August 2013

Blackcurrant, Apple & Vanilla Cordial

If you've been reading along you'll know that my neighbour gifted me with a massive amount of foraged fruit on Wednesday which included a huge carrier bag full of blackcurrants.  By the time I had finished jam making and frozen some currants for making my hedgerow jelly (our favourite sweet preserve) later in the year I decided to turn the rest into cordial.

Homemade blackcurrant cordial is great as a hot drink on a cold day but also good as a cold drink - especially when mixed with something fizzy - very refreshing!
In the past Cameron has complained that my homemade berry cordials are too sweet and so with this one I decided to add apples for a bit of tartness, some vanilla to smooth over the curranty tang and reduced the sugar slightly, too.  The result was a wonderfully flavourful cordial that will keep for a long time and which Cameron likes!

Because the juice is strained there's no need to strip the currants from their stalks or peel the apples.

Homemade Blackcurrant, Apple & Vanilla Cordial

Blackcurrant, Apple & Vanilla Cordial

apples, quartered
1 vanilla pod, split vertically down the centre and opened
Freshly squeezed lemon juice

Add the currants, apples and vanilla pod to a large pan and add enough water to just cover the fruit.
Slowly bring to the boil and simmer until the fruit is very soft (around 20 minutes) and remove from the heat. Skim off any foam/scum from the top if it has appeared.
Strain the mixture through a jelly bag (a sieve will be good enough if you don't mind about a bit of sediment in your cordial).
Measure the fruit juice back to the (clean) pan and add 250g sugar and the juice of one lemon for each pint of liquid.
Turn the heat on low and stir until the sugar is completely dissolved - do not let the mixture boil.
Decant into warm, sterilised bottles. Seal and label.

What's your favourite way to eat blackcurrants?


  1. I haven't had enough blackcurrants to make something solely out of them, but recently made 3 currant jelly. My friend came round with another trug this evening (!) so I'm trying to decide what to do with the currants this time. I have a *thing* about make 52 jars of jam for the 52 weeks of the year, but don't know whether I can manage that (although I'm off to a fairly good start as I've made nectarine jam, cherry jelly and 3 currant jelly so far).

  2. What's the proportion of sugar to fruit? As the quantity of fruit's not listed I can't figure it out.

    1. Hi Elaine, it's stated in the instructions: 250g of sugar per pint of juice.

  3. Thanks for this new juice idea; I will try it for sure!


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