Recipe: Fruity and fabulous foraged ‘cassis’ By Adele Nozedar author of the Hedgerow Handbook: Recipes, Remedies and Rituals.
Do you have a freezer full of foraged fruits that you’re not sure what to do with? And perhaps a spare bottle of prosecco knocking about? Or cava? Or even champagne?
Here’s a very quick and easy way to make something utterly delicious and very versatile, and free up the freezer at the same time pending all those tedious Crimbo leftovers.
Step 1 – Pop all the hard-skinned fruits into a large pan. These might. include rosehips, haws, crab apples (which you should chop first).
Step 2- Just about cover with water and simmer, covered, for about half an hour. Then add the soft fruits (blackberries, elder, raspberries, plums, whatever you have) and simmer for a further fifteen minutes.
Step 3 – Strain through a decent sieve, pushing as much of the pulp through as you can but making sure that pips and stones don’t end up in the juice.
Step 4- Add a cinnamon stick, some star anise, and either soft brown sugar, stevia, or honey, to taste, and dissolve your sweetening of choice over a low heat.
Step 5 – Leave to cool and in the meantime make sure the fizzy stuff is in the fridge.
Step 6 – After your sensational cordial is cool allow it to chill, then pour yourself a glass of prosecco and stream the cordial into it over the back of a spoon, watching it swirl through the bubbles like a host of heavenly purple angels.
This cordial can also be mixed with hot or cold water or turned into sorbet, turkish delight, or icecream. To find out how, guess which book you need to buy?