Today I have been making some Ginger Cordial and nothing comes warmer than that. Trev and I spent some time in Dublin last week and m'son Rob was left to look after The Chix. As a thank you, we bought him a bottle of Irish Whisky - Jamesons. Now, I know I have the same name and all, but I am nothing to do with the famous whisky distillery. I haven't researched it - I don't need to - Jameson was the name I chose and changed by Deed Poll when I left a husband a few years ago. ( It is actually quite liberating to choose your own name! )The odd thing is, that when I chose this name I had no thoughts of making jam my career. People often say to me, along the lines of 'jam by name, jam by nature'. Just a happy coincidence though. Anyway, back to the whisky, I suggested to Rob that it would be more than pleasant as a hot toddy, mixed with my Ginger Cordial and some hot water - only I didn't have any cordial. So I have made some and I will show you how here.
140gms/6 tablespoons finely chopped ginger
1.5 litres/60 fl oz water
1 kg/35 oz muscavado sugar
175ml/7 fl.oz. fresh lemon juice
4 teaspoons citric acid
Start by chopping up the ginger - leaving the skin on. I actually do this in a goblet food processor using the water from the recipe.
Pour the water and ginger mix into a pan and bring to the boil. Turn the heat down and cook gently for around 10-15 minutes.
Strain through a jelly bag, muslin, coffee filter or strong kitchen paper and discard the ginger.
Put the gingery water into a clean pan and add the remaining ingredients.
Stir together to dissolve the sugar and cook gently for a further 5-10 minutes.
Carefully pour the hot cordial into your warmed bottles and seal. I like to use the milk bottle style - this recipe makes around 7-8 250ml bottles.
The cordial keeps quite well but for extra shelf life you can water-bath the bottles to sterilise (you can see the method here, in a previous blog, towards the end )
This cordial is lovely and warming and especially so if you add hot water and sip it slowly, mix in sitting by a log fire and all problems melt away. You can add whisky or brandy if you so choose and make a hot toddy, add a cinnamon stick for stirring.