March 23, 2009

“Cover the berries with cold water and let boil a few
minutes until done. Then strain, and to every pint of juice
add one pound of granulated sugar. Put back on the fire.
Tie up a little cinnamon, allspice and cloves in a thin muslin
bag, and let boil with the juice until the latter is a pretty
thick syrup, then take off, and when it is thoroughly cold
add one-third as much good brandy or whisky as you have
syrup. It is not necessary to seal it.”

—Echoes Of Southern Kitchens, Compiled and Published by the Robert E. Lee Chapter, United Daughters of the Confederacy No. 278, Los Angeles, 1916

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2 Comments »

1. 

   how funny, i was just looking for a cordial recipe and lookie here! thanks

   Comment by jen — April 29, 2009 @ 9:20 pm

2. 

   I love this recipe for blackberry cordial. Your blog is a breath of fresh air. I love visiting and learning about food traditions. I have placed you on my blogroll so more people can find you.

   Comment by Treehouse Chef — April 2, 2009 @ 8:11 am

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