The story on local food, by season

Delivered to Your Mailbox Each Season. Subscribe Today.

Delivered to Your Mailbox Each Season.
Subscribe Today.

Blackberry Cordial

blackberry-cordial.jpg

Blackberry Cordial

Before refrigeration, fruit was often preserved in alcohol. This blackberry cordial is modified from a 110-year-old recipe. Double the recipe and give one batch as a gift!

Ingredients
  

  • 4 cups blackberries, rinsed
  • 2 cups water
  • ½ cup sugar
  • 2 cinnamon sticks
  • 2 allspice berries
  • 1 bay leaf
  • 1½ cups brandy
  • Lemon wedges for garnish, optional

Instructions
 

  • Makes 4 cups
    In a saucepan, simmer blackberries and water over low heat for 15 to 20 minutes until the fruit starts to break down. Remove from heat and strain out seeds using a fine mesh sieve lined with cheesecloth. 
    Return the berry liquid to the pan, add sugar and spices, and cook over medium-low heat with the lid off for about 15 minutes until the mixture has thickened slightly. Remove from heat, remove the spices and stir in the brandy. Allow to cool. Store in a Mason jar in a cool, dark place for up to 6 months. 
    Stir before serving. Serve chilled or over ice with a lemon wedge garnish. 
    Edible Michiana original recipe

Related Stories & Recipes:

citrus-bitters-recipe.jpg
Citrus is a hotshot among flavors, surfing on waves of orange juice or a margarita, lemonade or a whiskey sour.
Bacon-Hill-grape-soda-whiskey-cocktail.jpg
Get in touch with the Deep South while slowly sipping this refreshing cocktail on your front or back porch.
shrub-recipe.jpg
This fragrant fall drink is wonderful to have in your fridge to mix a quick cocktail, or combine it with
old-style-shrubs.jpg
In the world of cocktails, the quest for something new always seems to be sliding across the bar. But sometimes
spiced-carrot-goat-cheese-strudel.jpg
Phyllo dough feels a little old-fashioned, but it’s super-easy to work with and cre­ates such spectacularly crisp, flaky layers. Here,

You May Also Like:

Sign up to stay in touch!

View our Digital Edition