Berry or Blackcurrant syrup – recipe as discussed in Jams and preserves talkback

During the talkback last Saturday on ABC radio Tasmania, there was a request for this recipe.  This is so delicious and nutritious.  It can be used over ice cream also, s a topping, or even to flavour it if you make your own.  It’s an excellent flavouring for yoghurt too.

Berry or Blackcurrant Cordial Syrup

3kg berries or blackcurrants

3 litres water

Sugar

2 level teaspoons citric or tartaric

100ml white or cider vinegar

Place the berries and water in a large saucepan and bring to the boil. Simmer very gently for 10 minutes. Strain through a colander, and the resulting liquid through a kitchen sieved lined with a layer of muslin (even a clean tea towel will do).

For each cup of the resulting liquid add 1 cup of sugar. Bring to the boil, then reduce heat immediately to a bare simmer and cook 2 minutes more. Stir in tartaric acid, pour into sterilised bottles and seal immediately.

The cordial will keep at room temperature but in warmer weather or climates it would be best to keep it in the fridge. In either case, refrigerate the bottle once it is opened.

HINT – very occasionally the cordial syrup will tend to want to set.  Therefore, it’s best to use wider mouthed bottles.  If you find when you come to use the cordial that tis has happened, simply place the bottle, lid removed, in the microwave on High is 20 second bursts.

Another trick to help prevent this happening is to use riper fruit.

 

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