Orange Vinegar Cordial

A community recipe by Coby

Not tested or verified by Nigella.com

Print me

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.

For US measures and ingredient names, use the toggle at the top of the ingredients list.

Ingredients

Serves: 4-6

Metric U.S.

10 oranges
300 millilitres white wine vinegar
caster sugar

10 oranges
10½ fluid ounces 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.

Put into a non-reactive bowl and cover with vinegar. Leave overnight on your workbench.

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.