BLACKBERRY LIQUEUR
Some homemade fruit liqueurs make you wait for weeks or even months, but not this one. This spiced blackberry liqueur, also called creme de mure, is ready in 20 minutes.
Provided by Marianne
Categories Drinks Recipes Liqueur Recipes
Time 25m
Yield 40
Number Of Ingredients 6
Steps:
- Combine blackberry juice, sugar, cloves, cinnamon stick, and lemon zest in a large saucepan. Slowly bring to a boil, stirring until sugar dissolves, about 5 minutes. Remove from heat and allow to cool.
- Strain to remove spices and add rum.
- Pour liqueur into a sterilized bottle and seal. Store in a cool, dark place.
Nutrition Facts : Calories 100.7 calories, Carbohydrate 12.7 g, Fiber 0.1 g, Sodium 0.9 mg, Sugar 12.5 g
SLOW-COOKER BERRY COBBLER
I adapted my mom's yummy cobbler recipe for slow cooking. With the hot summers here in Arizona, we can still enjoy this comforting dessert, and I don't have to turn on the oven. -Karen Jarocki, Yuma, Arizona
Provided by Taste of Home
Categories Desserts
Time 2h
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Whisk together 1 cup flour, 2 tablespoons sugar, baking powder and cinnamon. In another bowl, whisk together egg, milk and oil; add to dry ingredients, stirring just until moistened (batter will be thick). Spread onto bottom of a 5-qt. slow cooker coated with cooking spray., Mix salt and the remaining flour and sugar; toss with berries. Spoon over batter. Cook, covered, on high until berry mixture is bubbly, 1-3/4 to 2 hours. If desired, serve with frozen yogurt.
Nutrition Facts : Calories 260 calories, Fat 5g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 110mg sodium, Carbohydrate 53g carbohydrate (34g sugars, Fiber 3g fiber), Protein 4g protein.
SLOW-COOKER BLACKBERRY CORDIAL
Make and share this Slow-Cooker Blackberry Cordial recipe from Food.com.
Provided by Chris Reynolds
Categories Beverages
Time 4h10m
Yield 6 cups
Number Of Ingredients 7
Steps:
- In a large bowl, crush berries and sugar with potato masher.
- Add to slow cooker and stir in 1 qt water, peppercorns, bay leaves, and lemon zest.
- Cover and cook over low heat for 2-1/2 hours. Stir, increase heat to high, and cook 1-1/2 hours
- Strain through fine mesh sieve without pressing on berries. Stir maple syrup into blackberry juice and let cool.
- Stir in brandy, if using. Refrigerate up to 1 month.
- With brandy use as a cocktail with seltzer over ice, or as a sauce for pork or chicken.
- Without brandy, whisk with olive oil for a vinaigrette, or simmer until thick and pour over pancakes, waffles, or ice cream.
Nutrition Facts : Calories 262.3, Fat 0.8, Sodium 5.1, Carbohydrate 65.7, Fiber 7.9, Sugar 56.4, Protein 2.1
RASPBERRY CORDIAL
Preserve the flavours of a batch of raspberries in this refreshing concentrated drink - delicious with soda on ice
Provided by Sara Buenfeld
Categories Dinner
Time 20m
Yield Makes 700ml/1 ¼pts
Number Of Ingredients 3
Steps:
- Put the raspberries in a pan with the sugar and vinegar. Mash over a low heat for 10 mins until smooth and syrupy. Rub through a sieve into a clean pan.
- Tip the seeds from the sieve into a bowl and stir in 300ml water, then sieve again to remove the last of the pulp from seeds. Pour the liquid into the pan with the sieved pulp, stir well and boil for 1 min. Pour into small sterilised bottles and seal. The cordial will keep unopened for a few months. Once opened, store in the fridge.
Nutrition Facts : Calories 78 calories, Carbohydrate 19 grams carbohydrates, Sugar 19 grams sugar, Fiber 1 grams fiber
ROSEHIP CORDIAL
The perfect pick-me-up for colds and flu, simply dilute with hot water and honey. Or add water, fizzy water or lemonade for a refreshing drink
Provided by Good Food team
Categories Supper
Time 1h30m
Yield Makes about 1 litre
Number Of Ingredients 2
Steps:
- Put the rosehips in a big pan and pour on 2 litres of boiling water. Bring the water back to the boil, then turn off the heat and allow the rosehips to infuse for 15 mins. Strain the mixture through a jelly bag or a double layer of muslin, squeezing out as much liquid as you can, then set aside.
- Tip the pulp back into the pan, pour on 1.5 litres of water and bring to the boil. Then turn off the heat and allow to infuse for 10 mins. Repeat the straining process, then throw away the pulp that is left in the muslin.
- Pour all the strained rosehip liquid into a clean pan and boil rapidly until reduced to about 1 litre. Skim off any scum that comes to the surface, then stir in the sugar until dissolved. Pour the syrup into sterilised bottles, ready to serve. The cordial will keep for up to three months, stored in the fridge.
Nutrition Facts : Calories 57 calories, Carbohydrate 15 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber
SPICED BLACKBERRY CORDIAL
This has a a nice layer of flavors. Steeping times posted are the minimum, especially with the orange peel. Use the orange peel later for candying, in a salad, or leave it in the bottle for interest.Ginger, Allspice, Nutmeg, and or Cinnamon are fine spices to use.
Provided by Potatoes Browning
Categories Beverages
Time P1m11DT10m
Yield 1 bottle, 32 serving(s)
Number Of Ingredients 5
Steps:
- 1. Add crushed blackberries to brandy in a wide mouthed juice bottle.
- 2. Let steep for 2 weeks in a dark corner. Shake bottle briefly each day.
- 3. Strain liquid from blackberry/brandy solution. Use a coffee filter for a second straining.
- 4. Add back to clean bottle with honey, spices, and orange peel. Close and shake well.
- 5. Let steep for a month minimum. Strain and add back peel if you like. Shake occasionally to mix up harmless deposits from the honey.
Nutrition Facts : Calories 113.7, Sodium 0.9, Carbohydrate 14, Fiber 0.5, Sugar 13.5, Protein 0.2
BLACKBERRY CORDIAL
After trying lemoncello, and learning how simple it is to make, in the middle of berry season here, this was inevitable. Blackberries, vodka and simple syrup combined to produce an absolutely delicious nectar. I used what I had on hand, which was 80 proof vodka, and it does freeze. For this reason I suggest using 100 proof vodka. Other than that nothing could be simpler.
Provided by rodney h.
Categories Beverages
Time P15DT15m
Yield 2 1/2 quarts,approximately
Number Of Ingredients 4
Steps:
- Fill quart jars with blackberries. Pour vodka in to cover berries. Put on the lids and put jars in a cool, dark place and forget about them for 2 to 4 weeks. Then, pour contents through a strainer and reserve liquid. In a heavy saucepan combine sugar and water and bring to boil, long enough to dissolve sugar. When this syrup cools a bit, add to blackberry liquid and stir. Pour liquid into container of choice and put in freezer. When chilled, it's good as is or, as we tried it, in a juice glass with ginger ale. It's indescribably good.
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- In a large bowl, stir together the blackberries, sugar and flour. Spread into a lightly greased 2.5-4 quart crockpot.
- Make the batter. In another large bowl, stir together the flour, sugar, baking powder and cinnamon.
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- Add the rinsed blackberries to the slow cooker. Sprinkle over the 1/4 cup sugar, 1 Tablespoon cornstarch and 2 Tablespoons melted butter. Stir these items together. If you don't want whole berries in your cobbler and want a pureed sauce, take a potato masher and squish the berries at this step.
- In a medium-sized bowl, add the dry ingredients listed in the cobbler layer above (flour, sugar, baking powder and salt) stir. Then add the wet ingredients (vanilla, milk and melted butter). Stir until combined, some lumps are fine, do not over mix.
- In a small ramekin or bowl add the Tablespoon of sugar and 1/4 tsp. cinnamon, mix. Sprinkle this over the batter.
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- Rinse the blackberries in a colander, then place in a large pan (I use my pressure cooker, without the lid) with the water.
- Use a jelly bag, muslin or a clean tea towel and strain the fruit over a clean bowl. Do not squeeze the bag as it will make the cordial cloudy.
- While the juice is straining, sterilise your bottles. Either rinse thoroughly in cold water then place in a low oven for 30 minutes, or use a proprietary sterilising solution and follow the instructions.
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- In a medium saucepan, combine the blackberries with the water, cloves, peppercorns, cardamom, cinnamon and bay leaf and bring just to a boil. Cook over low heat for 30 minutes, gently crushing the berries against the side of the saucepan. Strain the berries through a fine sieve into a heatproof bowl without pressing on the berries. Stir in the brown sugar until dissolved. Let cool.
- Stir in the Cognac and pour into bottles. Seal the bottles tightly and store in a cool dark place for at least 2 weeks before serving.
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