CORDIALS
recipes 106 and 107
(106)
Ingredients
1.14 litre (1 Quart) Elderberry juice
453 g (1lb) sugar
7g (1/4 oz) cloves
7g (1/4 oz) cinnamon
2 nutmegs
1/4 bottle, 199 ml. (7 fl oz) brandy
method
Gradually stir in the sugar whilst heating up the juice, and skim off the scum after boiling point has been reached; add the cloves, cinnamon and grated nutmeg, and keep at simmering point for half an hour. Cover and leave to cool. Funnel the brandy into a quart bottle, add the juice (which will have decreased in volume whilst simmering) to fill the bottle and stopper securely
(107)
Ingredients
453 g (1lb) Elderberries
28 g (1 oz) cloves
28 g (1 oz) root ginger
1 kg (2.2 lb) sugar
1/2 tsp malic acid
1/2 tsp tartaric acid
1 -3 3mg Benerva
1 tablet yeast nutrient
1/2 tsp ammonium phosphate
1/2 tsp yeast energiser
yeast starter
water to 4.55 litre (1 imp gallon)
method
This is the same as for the aperitif, table and social wines previously described - method A. The spices in the recipe can be changed to produce a range of alcoholic cordials such as have been produced in England since Anglo-Saxon times. Some alternatives are Aniseed, Cinnamon, Lovage and Peppermint
Last edited by lockwood1956; 06-04-2007 at 10:32 PM.
N.G.W.B.J.
Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
Wine, mead and beer maker
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