- Wash the berries and add them to a saucepan with the water and spices
- Bring to the boil and simmer, uncovered for 45 minutes or until the mixture has thickened
- Strain the berries through a sieve, pressing down with the back of a spoon to create a pulp from which the juice is expelled
- Gently heat the maple syrup and dissolve the sugar into it
- Stir the syrup mixture into the strained berries and set aside, bottling and chilling when fully cool
Cooking Temperature: Medium/Low Hob
Cooking Time: 50 Minutes
Serves: Approximately 30 tbsps
Keeps For: 12 months
Tips and Comments
- This non-honeyed version of a recipe from my mum is delicious poured on (soya) yoghurt and seasonal fruit for an autumn breakfast.
- It can also be enjoyed as a cordial, drizzled over rice pudding and ice cream, or served in hot apple juice.
- If you prefer a thicker syrup, return to the pan and reduce further after straining but before adding the maple/sugar mix.
- I have kept it, refrigerated, for up to 2 years but be warned it has a tendency to get a bit... alcoholic. Steady now.