Again I have been inviting myself around to the garden of my good friends in Horsens to pick some more black currants as well as white currants, (so I could make this black currant cordial as well as this all currant jelly). This time my friends were at home, so after my picking currants for my many kitchen projects (look by the coming time to see, what I have been up to), I was served a cup of tea and home-made cake with red currants.
I have located this recipe on black currant cordial in the latest issue for Country Living issue August 2019. And I have made no changes to the recipes. I think, I will test this recipe as well on red and white currants.
Adjust the ratio of water and sugar to the amount of the black currant, which you have picked as well as the amount of black currant juice, which you have after the cooking process.It is an easy recipe to scale up as well as down.
Black currant cordial:
- 1000 g black currant - washed and cleaned, the stalks removed
- 300 ml water
- 300 g sugar per 500 ml black currant juice
- 1 teaspoon citric acid per 500 ml black currant juice
- Place the prepared black currants together with the water in cooking pot.
- Bring the black currants to the boil, let the black currant simmer for 10 minutes.
- Mask the black currants to release all of the fruit juice.
- Pour the black currants either into a jelly bag or into a sieve. It is easier to press the black currants with a cooking spoon, when placed in a sieve based on my experience.
- Measure the amount of black currant juice. Add the black currant juice in a cooking pot with 300 g sugar per 500 ml black currant as well as 1 teaspoon citric.
- Dissolve the sugar over low heat. The cordial should not be boiled.
- Pour the black currant cordial into cleaned bottles.
- Dilute the black cordial with water upon serving it.
- Enjoy :-)