blackcurrant recipes
Here's a collection of blackcurrant recipes from our weekly newsletters, and some lovely ones you've sent in. If you'd like more please have a look at our recipe index!
Homemade blackcurrant cordial
print page
You can cut the amount of sugar if you like - just add it gradually until its sweet enough for your taste. As there is no boiling involved the vit C content remains.
- 450g blackcurrants
- 600ml water
- 500g caster sugar
Mash the blackcurrants with a fork. Place in a large jug (or divide blackcurrants between two smaller jugs – you want ones that will fit in your fridge). Add the water and give a good stir or whisk. Place in the fridge or a in a cool, dark place for 2-3 days.
Once the currants have infused for a few days, pour into a bowl that will sit over a saucepan. Place an inch of water in the saucepan and bring to a gentle boil. Warm the mixture over the pan of water gently for 5-10 minutes, stirring frequently. Strain through a muslin cloth or through a fine mesh sieve; gently press to extract as much juice as possible. Pour strained juice in a pan. Add the sugar and gently heat to dissolve the sugar. Pour into bottles. It will keep for 4 weeks in the fridge or you can freeze into cubes using an ice tray. Makes about 1 litre.
back to top