Raspberry Blackberry Or Blueberry Cordial Recipes

RASPBERRY CORDIAL

Steps:

• Put the raspberries in a pan with the sugar and vinegar. Mash over a low heat for 10 mins until smooth and syrupy. Rub through a sieve into a clean pan.
• Tip the seeds from the sieve into a bowl and stir in 300ml water, then sieve again to remove the last of the pulp from seeds. Pour the liquid into the pan with the sieved pulp, stir well and boil for 1 min. Pour into small sterilised bottles and seal. The cordial will keep unopened for a few months. Once opened, store in the fridge.

RASPBERRY AND BLUEBERRY COBBLER

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Mix flour, 1/2 cup sugar, baking powder, and salt in a bowl; mash butter into the flour mixture until crumbly. Stir boiling water into the flour mixture to form a dough.
• Dissolve cornstarch in cold water in a separate large bowl. Stir blueberries, raspberries, 3/4 cup sugar, and lemon juice into the cornstarch mixture; transfer to a cast-iron skillet and bring to a boil, stirring frequently. Drop dough into the skillet by the spoonful. Put skillet onto the prepared baking sheet.
• Bake in preheated oven until the topping is golden brown, about 25 minutes.

BERRY CORDIAL

Steps:

• Pour the sugar into a 1 quart jar. Fill the remaining space with berries, but do not pack down. Fill the jar with vodka so that the berries are completely covered. Seal the jar. Let the jar stand for 2 months, shaking the jar every week. The sugar should dissolve, and the vodka will become colored.
• Strain the liquid through a metal sieve, and then through a coffee filter to remove the fruit. Pour into pretty bottles. Drink as a cordial, or use it to flavor lemonade or iced tea.

BLUEBERRY CORDIAL

Steps:

• In a large saucepan combine everything. Simmer over medium heat and stir with wooden spoon to dissolve the sugar. Mash the berries as they soften, with the spoon, or a potato masher. I tried an immersion blender which worked ok but the masher was the most effective.
• Once dissolved, let cool, then steep overnight in the refrigerator. This will get the max flavour from the berries.
• Next day, strain into a bottle (clean softdrink is perfect). I used a funnel with a wire mesh strainer over the top, and poured a little at a time. Squeeze the juice from the pulp through the strainer. Set pulp aside - delicious with icecream!
• To reconstitute to a delicious drink, try 1 part cordial to 5 or 6 parts water. This will depend on how sweet you like your drinks.
• KEEP IN REFRIGERATOR.
• It makes 1.75 litres which will creat about 12 litres of drink.

RASPBERRY CORDIAL

Steps:

• In saucepan add sugar to frozen raspberries and cook for 20-25 minutes, until sugar has dissolved. Then mash the mixture thoroughly.
• Pour the mixture through a strainer and discard pulp.
• Add the strained juice of two lemons, stir.
• Add the 4 cups of boiling water. Let cool, then refrigerate.

BLUEBERRY CORDIAL

Steps:

• Rinse a heat-proof 2-quart jar with boiling water, drain it, and combine sugar, blueberries and vodka in it. Seal jar tightly and let cordial stand in a cool, dark place, shaking the jar occasionally, for two months.
• Strain the cordial through a very fine sieve, lined with a triple thickness of rinsed and squeezed cheesecloth, into a bowl and transfer it to a decanter. Serve the cordial as an after-dinner drink or with tonic over ice as a cocktail.

BLUEBERRY, RASPBERRY & BLACKBERRY PIE

Steps:

• Heat oven to 400°F.
• Toss berries with sugar and tapioca in large bowl. Let stand 15 min.
• Line 9-inch pie plate with 1 crust as directed on package for two-crust pie; fill with berry mixture. Dot with butter.
• Cut second pie crust into 10 (1/2-inch-wide) strips with pastry wheel or knife. Place 5 of the strips over filling. Weave lattice crust with remaining strips by folding back alternate strips as each cross-strip is added. Fold trimmed edge of lower crust over ends of strips. Seal and flute edge.
• Bake 45 to 50 min. or until juices form bubbles that burst slowly. Cool.