Cornelian Cherry Cordial
This Cornelian Cherry Cordial recipe is simple, traditional, and wonderfully refreshing. With just cherries, sugar, and lemon, it creates a jewel-bright homemade syrup that’s ideal for diluting with still or sparkling water, stirring into cocktails, or adding to winter teas. Shelf-stable for months, it’s the best way to preserve an abundant September harvest.
Ingredients
- 1.5 kg ripe cornelian cherries washed, left whole
- 1.1 litres water
- 900 g sugar final quantity will adjust based on volume of juice and taste
- 1 whole lemon juiced
Instructions
- Wash and prepare the cornelian cherries
- Place the cherries in a large pot with the water. Bring to the boil, then simmer gently for 20 minutes until soft and skins split.
- Mash lightly with a potato masher to release more juice.
- Strain through a jelly bag or muslin-lined sieve. For clear cordial, leave overnight without pressing; for more yield, gently press.
- Measure the strained juice and return it to a clean pan. Add 600–700 g sugar per litre of juice, along with the lemon juice.
- Stir gently over low heat until the sugar dissolves, then bring just to the boil.
- Pour hot cordial into sterilised bottles, leaving 2 cm headspace. Seal immediately.
- Store sealed bottles in a cool, dark place for up to a year. Once opened, refrigerate and use within 2–3 weeks.
Notes
Notes & Variations
- Flavour twists – Replace part of the water with apple juice for natural sweetness, or infuse with cinnamon, cloves, star anise, or even vanilla for a spiced winter version.
- Reduced-sugar option – Use honey, stevia, or xylitol instead of sugar, but note the cordial won’t be shelf-stable. In this case, freeze in ice cube trays and store in freezer bags.
- Storage tips - Properly bottled with sugar, the cordial will last up to a year in a cool, dark place. Once opened, refrigerate and enjoy within 2–3 weeks.