Raspberry and apple cordial

Raspberry and apple cordial

By
From
The Produce Companion
Makes
2 litres
Photographer
Jeremy Simons

Ingredients

Quantity Ingredient
1kg raspberries
500g apples, quartered, (cores left in)
2 litres water
caster sugar
1 tablespoon tartaric acid

Method

  1. Combine the raspberries, apples and water in a large saucepan and bring to the boil over high heat. Reduce the heat to medium and cook for 15–20 minutes, until the apple is soft.
  2. Strain the liquid through a colander set over a large bowl or saucepan. Discard the solids, then strain the liquid through muslin into a measuring jug. Measure the liquid and calculate the quantity of sugar required based on 1 cup of sugar to every 1 cup of liquid.
  3. Return the raspberry and apple liquid to the saucepan and add the sugar. Place over low heat, stirring until the sugar dissolves, then increase the heat to medium and cook for 10 minutes. Remove from the heat and stir in the tartaric acid.
  4. Pour the hot cordial into warm sterilised bottles and seal immediately. Store in a cool, dark place for up to 12 months. Refrigerate after opening.
Tags:
produce
companion
growing
harvest
glut
preserving
mandy
sinclair
meredith
kirton
pickling
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