Red Currant Cordial is a specialty in Europe and elsewhere. The homemade Red Currant Syrup is prepared over a course of days, and that too without much effort!
Learn how to prepare red currant cordial aka red currant syrup easily at home with fresh red currant berries. The Recipe with how to step by step instructions is further below
We have been making Red Currant cordial since ever in Austria. My grandmother used to make it, our neighbors do and so on. This red currant recipe is an authentic family recipe.
Red Currant berry bushes commonly grow in people’s garden’s in the Austrian alps so it’s not surprising that we were used to enjoy fresh ruby red currant in our youths.
If you don’t know what to make of your Red Currant harvest, then just make this red currant cordial, it’s the easiest and most effortless idea ever!
By the way, the humble, but tempting looking, redcurrant berry also has a white, pinkish and black “cousin” variety.
Black Currants have a very strong distinct taste. The first flavor is more subtle but while chewing on one you do get something like a slight nutty and hard to describe taste. It’s impossible to find another flavor like this in the plant kingdom.
White Currants are kind of transparent and are more sweet in nature. I love them freshly picked form the tree!
The pink Currants are a cross between red and white Currants. They are slightly tart but also sweet.
Red Currants are rather tart and quite sour compared to the other variations. But they do look like real gems. Red Currants are more suitable as a red currant jelly or any other preserves such as a cordial as the sourness helps in preserving the fruits.
Don’t fret at the thought of preparing homemade red currant cordial, it’s not that difficult and it won’t take up much of your precious time.
To make red currant cordial you will only need 2-3 days in waiting time and that’s it. Ready to be bottled up!
As you will see, making redcurrant syrup is super easy and quite rewarding. Another plus point is that you will be able to enjoy this homemade cordial all year round with just water and ice or in cocktails/mocktails!
What equipment do you need to make red currant cordial?
- a big bucket with a lid
- a big fine sieve
- a funnel
- couple of clean sterilized bottles
- a cooking spoon with a long handle to stir the mixture in the bucket
The plus point of making my red currant cordial recipe is that there is NO COOKING! We let the fresh fruits sit in sugar and Citric Acid which helps the syrup to preserve longer (see further below for full instruction)
Redcurrants grow on short poky shrubs and the usual harvest time is around July in central Europe. A tart red currant is rich in Fiber, which regulates the digestive system of your body. Since the redcurrant berries are quite sour, they are not that commonly eaten raw but we do enjoy sour fruits at home too. 🙂
Eating redcurrants raw can assist your health in so many other ways since the red currant is stuffed with vitamins such as Vitamin C, which supports the health of your immune system. As we already know Vitamin C regenerates body cells and therefore may prevent cancer.
I am certain that you will enjoy our redcurrant family recipe. The syrup makes a great unique gift for your family, friend and neighbors.
In Europe Red Currant Cordial is considered a specialty and a small bottle is usually priced at about 10€ in the local farmers market.
More Berry Recipes:
- Blueberry Jam with two ingredients
- Red Currant Jelly
- Strawberry Banana Coconut milk smoothie
- Homemade Blackberry Jam
Red Currant Cordial Recipe – How to make Red Currant Syrup FULL instructions right below:
Red Currant Cordial - Red Currant Syrup
For the Syrup:
- 1 kilogram fresh Red Currants washed or 2.2 pounds
- 1 liter water
- 20 grams Citric Acid or 0.7 ounces
- 1 kilogram Sugar or 2.2 pounds
- 1 gram Sorbic Acid or Benzoic Acid Powder or 0.04 ounces
You will also need...
- a big bucket with a lid
- a sieve
- a funnel
- a spoon
- a few empty clean bottles
- Place your washed fresh redcurrants into your bucket, add in the water and the citric acid. Mix the whole content well with a spoon. Close with the lid and let it stand for two days. During the two days, mix occasionally with the spoon for a minute and always close the bucket with the lid.
- Two days later, the berries will have lost some of their gorgeous red colors. At this point add in the sugar and the sorbic or benzoic acid powder. Mix the whole content well again so that the sugar is well dissolved.
- Then (same day or next day) prepare your sieve, funnel, and bottle as shown and pour/press the berries into the sieve so that the syrup falls into the bottle. Do this with the whole content of the bucket and discard the berries afterward. Seal the bottles well and store in a cool and dry place.
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