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Orange Vinegar Cordial

A community recipe by

Not tested or verified by Nigella.com

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Introduction

The introduction to this recipe (from The Cook's Companion) says in part: The recipe below produces a cordial using oranges and makes a very refreshing drink when diluted with soda or tonic water. A little fresh orange juice can also be added, or a slice of orange. The cordial can also replace the citrus juice in salad dressing intended for bitter leaves, such as witlof or radicchio, where a little sweetness is welcome.

The introduction to this recipe (from The Cook's Companion) says in part: The recipe below produces a cordial using oranges and makes a very refreshing drink when diluted with soda or tonic water. A little fresh orange juice can also be added, or a slice of orange. The cordial can also replace the citrus juice in salad dressing intended for bitter leaves, such as witlof or radicchio, where a little sweetness is welcome.

Ingredients

Serves: 4-6

Metric Cups
  • 10 oranges
  • 300 millilitres white wine vinegar
  • caster sugar
  • 10 oranges
  • 10½ fluid ounce white wine vinegar
  • superfine sugar

Method

Orange Vinegar Cordial is a community recipe submitted by Coby and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Slice the top and bottom from each orange and, using a sharp serrated knife, carve away all the skin and pith. Cut oranges into thick slices and process briefly to a thick slush in batches in a food processor.
  • Put into a non-reactive bowl and cover with vinegar. Leave overnight on your workbench.
  • Next day, wet a large, double piece of muslin with cold water, then wring it out and line a sieve with it. Rest sieve over a large bowl and tip in orange mixture. Allow to drain, without squeezing (otherwise cordial will be cloudy), for several hours.
  • Measure collected liquid (you should have about 900ml). Allowing 100g sugar per 300ml liquid, put sugar and liquid into a non-reactive saucepan and stir over heat until sugar has dissolved.
  • Increase heat and boil for 10 minutes. Cool, then pour into a sterilised bottle and seal. Store in a cool, dark place for up to 1 year.
  • Slice the top and bottom from each orange and, using a sharp serrated knife, carve away all the skin and pith. Cut oranges into thick slices and process briefly to a thick slush in batches in a food processor.
  • Put into a non-reactive bowl and cover with vinegar. Leave overnight on your workbench.
  • Next day, wet a large, double piece of muslin with cold water, then wring it out and line a sieve with it. Rest sieve over a large bowl and tip in orange mixture. Allow to drain, without squeezing (otherwise cordial will be cloudy), for several hours.
  • Measure collected liquid (you should have about 900ml). Allowing 100g sugar per 300ml liquid, put sugar and liquid into a non-reactive saucepan and stir over heat until sugar has dissolved.
  • Increase heat and boil for 10 minutes. Cool, then pour into a sterilised bottle and seal. Store in a cool, dark place for up to 1 year.
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