Blackcurrant Cordial

Name: Blackcurrant Cordial
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 20 servings
Cuisine: Australian
Ingredients: 1000 g tasmanian blackcurrants; 650 ml Water; 750 g white granulated sugar; 50 ml Fresh lemon juice; 1 strip lemon peel; 5 g citric acid; 3 g tartaric acid; 2 pieces whole cloves

A rich, ruby-tinted Tasmanian blackcurrant cordial bursting with tart, aromatic berry flavour. Dilute with chilled still or sparkling water for a refreshing traditional drink.

🇦🇺Australia· Tasmania

Prep: 20 min
Cook: 30 min
Total: 50 min
Servings: 20
Difficulty: Easy
Calories: 145 kcal

Ingredients

0 of 8 gathered

Servings

1000 g tasmanian blackcurrants — fresh or frozen, stems removed
650 ml Water — filtered water
750 g white granulated sugar — standard white sugar
50 ml Fresh lemon juice — strained of seeds
1 strip lemon peel — white pith removed
5 g citric acid — 1 tsp, acts as a preservative and flavour brightener
3 g tartaric acid — 0.5 tsp, provides crisp sharpness
2 pieces whole cloves — for subtle traditional spice

Equipment

•Large stainless steel saucepan
•Fine mesh sieve
•Cheesecloth or jelly bag
•Potato masher
•Sterilised glass bottles with sealable caps
•Funnel

Nutrition

Per serving, approximate

Calories: 145 kcal
fat: 0.1 g
carbs: 36 g
fibre: 1.2 g
protein: 0.4 g
calories: 145 kcal

Instructions

1
Sterilise your glass bottles and caps in boiling water for 10 minutes, then drain on a clean tea towel.
2
Place the blackcurrants, lemon peel, whole cloves, and water into a large stainless steel saucepan over medium heat.
3
Bring the mixture to a gentle simmer and cook for 15 minutes until the blackcurrants are soft and burst.
4
Crush the berries gently against the side of the pan with a potato masher to release their juices.
5
Line a fine mesh sieve with scalded cheesecloth and set it securely over a clean deep mixing bowl.
6
Pour the hot fruit mixture into the lined sieve and let the liquid drip through undisturbed for 30 minutes.
7
Transfer the strained juice back into the saucepan, discarding the leftover fruit pulp.
8
Add the sugar, lemon juice, citric acid, and tartaric acid to the juice over low heat.
9
Stir continuously until the sugar crystals dissolve completely, then bring the cordial to a rolling boil for 3 minutes.
10
Skim any froth from the surface with a clean metal spoon.
11
Pour the hot cordial into warm sterilised bottles using a funnel, leaving a 2 cm gap at the top.
12
Seal the bottles tightly with sterilised caps and leave them to cool completely on the benchtop.

Chef's tips

Do not squeeze the cheesecloth while straining the fruit, or your finished cordial will turn cloudy. Citric acid is essential for safe shelf-life and balances the intense sweetness. Dilute one part cordial with four to five parts chilled water or soda water.

Ingredient substitutions

citric acid and tartaric acid → an extra 30 ml of fresh strained lemon juice (consume cordial within 3 weeks)
fresh blackcurrants → frozen Tasmanian blackcurrants without thawing beforehand

Storage

Store unopened sterilised bottles in a cool, dark pantry for up to 12 months; once opened, keep refrigerated and consume within 6 weeks.

Reheating

Serve chilled straight from the fridge diluted with cold water, or stir one part cordial into four parts freshly boiled water.

Common mistakes to avoid

•Squeezing the pulp through the cloth, which causes cloudy and sediment-heavy cordial
•Using unsterilised bottles, which leads to early fermentation or mould growth
•Boiling the syrup too long after adding sugar, which creates thick jam rather than pouring syrup

Serving suggestions

Diluted 1:4 with chilled sparkling mineral water, fresh mint, and plenty of iceDrizzled undiluted over vanilla ice cream or warm damperMixed with hot water and a slice of lemon as a soothing winter drink