Orange Cordial
With winter upon us well and truly now - there are trees in so many backyards that are bending their branches under the weight of citrus! Today I made orange cordial. So that during the long hot days of summer - we can enjoy the zesty taste of winter!
Here is my recipe:
INGREDIENTS:
8 oranges - (the peel of 6, juice of all 8)
6 cups of white sugar
2 litres of water
4 teaspoons of citric acid
METHOD:
Peel 6 of the oranges- careful not to get the white part as it's bitter.
Put the peel, water and sugar into a large sauce pan and bring to the boil.
Gently boil for 10 minutes.
Turn off heat and remove the peels.
Juice the oranges and add the orange juice and citric acid and stir gently.
Pour into steralised jars.
*Store in the fridge for up to a month or preserve the cordial by processing it in a water bath.
I processed mine using the Fowlers Vacola method. Refer to your own bottling book for instructions.
*please note this is for my personal use only and Four Chooks Farm does not accept any responsibility for those who copy this method. As with all preserving it must be done in a way to ensure the highest of food safety. Please refer to your own preserving manuals for the latest and safest methods.
Here is my recipe:
INGREDIENTS:
8 oranges - (the peel of 6, juice of all 8)
6 cups of white sugar
2 litres of water
4 teaspoons of citric acid
METHOD:
Peel 6 of the oranges- careful not to get the white part as it's bitter.
Put the peel, water and sugar into a large sauce pan and bring to the boil.
Gently boil for 10 minutes.
Turn off heat and remove the peels.
Juice the oranges and add the orange juice and citric acid and stir gently.
Pour into steralised jars.
*Store in the fridge for up to a month or preserve the cordial by processing it in a water bath.
I processed mine using the Fowlers Vacola method. Refer to your own bottling book for instructions.
*please note this is for my personal use only and Four Chooks Farm does not accept any responsibility for those who copy this method. As with all preserving it must be done in a way to ensure the highest of food safety. Please refer to your own preserving manuals for the latest and safest methods.
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