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5 Autumn Cordial Recipes
Hello! Today I have decided to share some of my favorite autumn cordial recipes from around the web (links to the original are attached to each recipe). I know it is a little late for some of the berries now, but I have been a bit too busy with my little ones to have posted this earlier. They are definitely delicious though, so make sure to bookmark this page for next year! Are you ready to dive in? Here are some quick links to the recipes:
- Blackberry and vanilla cordial
- Blackberry and star anise cordial
- Elderberry cordial
- Hawthorn berry cordial
- Rowan berry cordial
(P.S. If you would love to learn more about foraging and grow your foraging confidence, check out this online foraging course by The Herbal Academy.)
To make this blackberry and vanilla cordial, you will need:
- 1 kg blackberries
- 1.5 litres cold water
- 500g sugar
- 1 vanilla pod
To begin with, prepare your blackberries by rinsing them thoroughly. Then place them into a large pan and cover them with the water. Bring this solution to a boil, then simmer for about 10 minutes.
Next, strain the mixture through a fine sieve or muslin cheesecloth and return it to the pan (do not squeeze or it will make your cordial cloudy). Add the sugar and vanilla heat gently, stirring until the sugar has dissolved, then bring it up to a boil and boil vigorously for about 10 minutes, skimming off any scum that rises.
Finally, remove from the heat, remove the vanilla pod and pour into a clean, sterilised bottle. It should last about 3 months if kept in a cool, dark place.
To make this blackberry and vanilla cordial, you will need:
- 1 kg blackberries
- 1.5 litres cold water
- 500g sugar
- 2 whole star anise
To begin with, prepare your blackberries by rinsing them thoroughly. Then place them into a large pan and cover them with the water. Bring this solution to a boil, then simmer for about 10 minutes.
Next, strain the mixture through a fine sieve or muslin cheesecloth and return it to the pan (do not squeeze or it will make your cordial cloudy). Add the sugar and star anise and heat the mixture gently, stirring until the sugar has dissolved. Return it to a boil and boil vigorously for about 10 minutes, making sure to remove any scum.
Finally, remove from the heat, remove the star anise and pour into a clean, sterilised bottle. It should last about 3 months if kept in a cool, dark place.
To make elderberry cordial, you will need:
- 500g elderberries
- 500ml water
- 350g sugar
- 1/2 a lemon rind and 1tbsp lemon juice
To make the cordial, first strip the berries from their stalks using a fork and rinse them, then place them into a saucepan with the lemon rind. Next, cover them with water and simmer gently for about 30 minutes until the berries are soft and mushy.
Next, strain the liquid and place it back into the pan. Add the sugar and lemon juice, then bring to a gentle boil and simmer, stirring until the sugar has dissolved. You can then add more sugar or lemon juice according to your taste, before allowing the cordial to cool. Once it has completely cooled, pour it into a clean bottle to store.
If sealed and stored correctly in a cool, dark place, your cordial should last about 2 years. But, keep it refrigerated once opened.
P.S. Check out this amazing elderberry, elecampane and liquorice cough syrup by The Herbal Academy.
To make hawthorn berry cordial, you will need:
- 400g of hawthorn berries
- 2 tsp fresh, chopped ginger
- 3 crushed cardamom pods
- 1 cinammon stick
- 3 cups of water
- 1 cup of honey or sugar
To begin with, prepare your hawthorn berries by removing their stalks and rinsing them, then pour them into a pan along with the ginger and cover them with water. Bring this to a boil and simmer for about 20 minutes until the berries turn to mush. (You can mash the berries every 10 minutes or so with a potato masher to help them along.)
Next, strain the mixture through a fine sieve or muslin cheesecloth, mashing it to extract as much liquid as possible, then measure it before returning the liquid to the pan. For every cup of liquid, add an equal cup of sugar or honey, then return the mixture to a boil. Allow it to simmer for about 5 minutes, then remove it from the heat and pour it into your bottle.
This should last for about 3 weeks in the fridge.
You can find another great hawthorn cordial recipe here. (External link)
To make your rowan berry cordial, you will need:
- 1 kg of rowan berries
- 1 kg of tart apples (e.g. crab apples)
- 1 1/4 litres of cold water
To begin with, prepare your rowan berries by removing their stalks and rinsing them, then put them in a container and into the freezer for about 1 hour. This helps to mellow down any tart, astringenty bitterness. Meanwhile, chop up the apples and once the rowan berries have sufficiently mellowed, add them both to a large pan.
Then, cover them with the water, bring to a boil and simmer until the berries have turned mushy. Next, strain the mixture through a fine sieve or muslin cheesecloth by allowing it to drip for about 30 minutes (try not to squeeze too much, or the cordial will turn cloudy), then measure the liquid before returning the liquid to the pan.
For every litre of liquid, add 2 cups of sugar (or honey), stir the mixture and allow it to return to a boil, making sure to remove any scum. Then, remove it from the heat and pour it into your clean, sterilised bottle.
This should last for about 3 weeks if kept in a cool, dark place.
Summary
Well, there we go! I hope you enjoyed being inspired by these delicious autumn cordial recipes. I would love to know which you tried and if you also enjoyed them. You can share a comment below.
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Disclaimer: Please note, these guides are affiliate links, so I may recieve a small commission if you choose to purchase any item. This will not affect the price you pay, but it will help me keep this site going x
