Canning and Preserving

Fruit Cordials

Step 1

10 cups of washed fruit (I have used blackberries, cherries and peaches) If using peaches there is no need to peel them just pit and chunk the fruit and throw it in the pot.

1-1/2 cups of water

In a large stainless steel saucepan combine fruit and water and bring to a boil on medium heat. Boil until fruit is soft, about 10 minutes.

Transfer to a strainer lined with cheese cloth over a bowl or I use the old fashioned cone strainer over a bowl. Let fruit drip, undisturbed (don’t press the fruit down) for about 2 hours. The result will be your juice for the cordial. Discard the fruit pulp left over.

If you don’t have time to make the cordial right away, refrigerate the juice until you have time to use it. I have stored the juice for over a week that way.

Step 2

1 quart of juice

1-1/2 cups sugar

1 cup of Spirits (I prefer brandy)

Again, in a large stainless steel saucepan combine fruit juice and sugar. Heat until the sugar has dissolved. Let cool.

When cooled, add the spirits and bottle in a sanitized container such as a pretty decanter or mason jar. Store in the fridge for at least two weeks to develop the flavor. I have some cordials that are over two years old! They just get better with age.

Use on ice cream, in iced tea, in a special cocktail or just in a shot glass to warm yourself after a cold day. The possibilities are many. These cordials are rich and are best when just sipped.





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