Sunday, February 19, 2012

apple cordial - a recipe



As regular readers will know, I made apple butter recently.  Apple butter is good but wasting the huge quantity of off cuts is not, so what to do???  Make cordial or syrup is what.  I feel good not throwing away good food and we get a refreshing, flavoursome cordial, with nothing artificial added.  Everyone wins!!

Here's how I did it.

Put apple peels and cores into a big saucepan.  Cover with water and bring to boil.  I added whole (native Tasmanian) pepperberries and whole cloves.  Simmer until apples have pulped.  You may need to add more water.






Strain through muslin cloth into a large bowl.
Do not squeeze the cloth to get the liquid out.  The liquid will be very cloudy if you do.  Just be patient and let it drip on it's own!!
Prepare your bottles or jars.  Wash and heat.
Return strained liquid to the clean saucepan and simmer with enough sugar to sweeten and the juice of a few lemons.  I think it needs the balance of sour lemon to give the sweet apple flavour depth.  Simmer until syrupy.  Pour into bottles, leave to cool at room temp and then store in fridge. 




This recipe has no long term keeping qualities, so will need to be stored in the fridge and consumed within a couple of weeks.

My kids like the cordial served with sparkling water.  I love it as a mixer with gin!!  Everyone is happy!! *wink*


Have you made fruit cordials?  How do you do it?

Linking to Fat Tuesday

15 comments:

  1. Thanks for linking your great post to FAT TUESDAY. This was very interesting! Hope to see you next week!

    Be sure to visit RealFoodForager.com on Sunday for Sunday Snippets – your post from Fat Tuesday may be featured there!
    http://realfoodforager.com/fat-tuesday-march-6-2012/

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  2. What a fabulous idea! As I was reading this I was thinking "a flavoring for sparkling water", and there you recommend just that. I'm a big fan of homemade flavoring like this. Great post!

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    1. Thanks for the encouragement mjskit. Hope you have fun making your own cordial!!

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  3. Do you think it would be alright to sweeten with stevia, honey, aguava, or any other natural sweetner.

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    1. An alternative sweetener would be fine to use. It would not last as long, but make smaller batches and use it up quickly. That is a great idea. I will use stevia to sweeten mine next season.

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  4. I learned last year, from my English friend, how to make elderflower cordial. Tried it this summer and it was yummy! The concoction was cooked, then sat for a couple of days before putting into plastic bottles and frozen.

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  5. Thank you!This apple cordial recipe is just what I was looking for! I too am eyeing up the fattening eating and cooking apples in my garden and wondering what to do with them other than the usual! I've recently had success with loganberry cordial, delicious!

    Charlotte Tofts

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  6. Fantastic idea, our apples have been set upon by devilish little insects this year so I think, flushed with success after my first elderberry cordial, I'll give this a go to use up all the bits of apples I can!

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  7. try add citric acid it makes it last a bit longer i know its added stuff but it des help thats how i make all my cordials :) (nicole, 17)

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  8. oh also freeze cordial they usually freeze great do it in bottles bout 500ml so u can pull one out a time that will last for a little while but means u can d big bathecs and have it at xmas etc

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  9. I love making fruit cordials! I've never made apple before though. I just googled Apple cordial because we picked fresh apples on Friday and need to take cordial to a friend's house. And found your blog! Lovely.

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  10. I almost feel silly asking this question, but I'm not sure what you mean when you say "cook until the apples are pulped". Also, some time estimates and measurements of peppercorns, cloves, and sugar would be helpful. Even proportions would be helpful. I am standing here with a pot full apple cores and peels with some peppercorns and cloves (guessing the amthe amount from the picture on your site). I hope I am not wasting my time and I get something that is tolerable out of this.

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    1. Hi Charlene, In this instance, pulped means to be well broken down by the cooking process. As for the quantity of peppercorns and cloves, it does depend on how much apple you start with. For 1kg apple you could use 1tsp peppercorns and 6-8 whole cloves. I hope the results you got were more than just tolerable! Have fun experimenting and may it taste amazing!
      smallthingsbynona

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    2. Hi Charlene, In this instance, pulped means to be well broken down by the cooking process. As for the quantity of peppercorns and cloves, it does depend on how much apple you start with. For 1kg apple you could use 1tsp peppercorns and 6-8 whole cloves. I hope the results you got were more than just tolerable! Have fun experimenting and may it taste amazing!
      smallthingsbynona

      Delete

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