Black Currant Cordial

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There are three types of people in the world: those that love black currants, those that hate black currants, and those that have never tried black currants. In America, the majority of folks probably fall into the last category. As hosts of White Pine Rust disease which threatened the lumber industry, black currant bushes were banned in America for most of the last century. Thus most Americans have never tried this midnight-colored berry, which some say tastes like cabernet wine, and others say tastes like cat pee.

Generations of British children on the other hand, have grown up drinking a beverage made from water mixed with a black currant flavored syrup sold under the brand name Ribena. The juice became particularly popular during World War II when oranges and other vitamin c-rich fruits became unavailable in the UK. The government provided free black currant syrup to the country’s youths in an effort to keep them healthy. One serving of black currants can provide up to 300% of a person’s daily requirement for vitamin c.

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Nearly any concentrated syrup made from fruit, sugar and water can be called a cordial. But black currant may be the most popular variety worldwide. Uses for black currant cordial range from  mixing it with carbonated water for a refreshing beverage, to pouring it over ice cream, to mixing it with Guinness beer to heighten the brew’s flavor.

Making the cordial is simple. Simply simmer the fruit with water,sugar and lemon (not too long, however, or you’ll end up with jelly;) strain; and bottle. Cordial will keep for a month or so in the refrigerator (longer if heat sealed) but we keep ours in the freezer to enjoy all winter long.  Our cordial recipe has a slight variation…we use our Beekman 1802 Lemon Creamed Honey to provide both the added sweetness and tartness in one fell swoop.

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Black Currant Cordial

Ingredients:

5 cups fresh or frozen black currants (no need to remove stems)

2 jars of Beekman 1802 Lemon Creamed Honey (or substitute 2 cups sugar plus juice & zest of one lemon)

1.5 cups water

Combine water and Lemon Honey in large saucepan. Bring to boil. Add currants. Simmer for one minute, then mash with potato masher. Let simmer for four more minutes. Do not let simmer for more than five minutes. Remove from heat and mash well. Sieve the mixture through a fine wire mesh strainer into bowl. (Do not use plastic utensils or bowls. Currant juice will stain.) Pour resulting syrup into bottles, leaving enough space at top for expansion if freezing.