Black Currant Cordial

Blackcurrant Cordial

The berry reached new heights of popularity in the UK during World War II since it was almost impossible to obtain any other sources of Vitamin C, such as oranges. Blackcurrant are very high in Vitamin C and are also suitable to cultivate in the climate of the United Kingdom, during this time the British government strongly encouraged the growing of these berries. They did not have to wait very long until the crop of the nation increased significantly and from 1942 almost all of the blackcurrant produced in the UK was made into blackcurrant syrup or cordial. Children were given these for free, which is the reason for the still lasting popularity of blackcurrant flavorings in Britain.

 

In the UK it is popular to mix blackcurrant cordial with cider to make a drink called Cider & Black which is available in various pubs. Adding a small amount of blackcurrant cordial to Guiness is also popular since it heightens the taste of the beer.

How to make Blackcurrant Cordial:

1. Put blackcurrant in a bowl and crush with a wooden spoon.

2. Add about 0.5 liters of water to every 1kg of fruit.

3. Cook slowly, crushing occasionally with a spoon.

4. Strain through sieve.

5. To every 0.5 liters of juice, add 0.5 kg of sugar.

6. Store refrigerated inside sterilized bottles.

7. Add hot or cold water and drink!

 

The blackcurrant berries have a distinctive sweet and sharp taste that is not only popular in juices, jellies, jams, ice cream, syrups and cordials, but also used in cooking because of their ability to bring out flavor in many sauces, meat dishes and desserts. Blackcurrant can even be used to make liqueur, and the leaves of the bush are often used to make tea in Russia. Blackcurrant syrup mixed with white wine is called Kir or Kir Royale when mixed with Champagne.