Ingredients:
2kg of Mahonia berries, picked when dark blue and juicy
1.2l of water
Caster sugar, as much as you need (used at a ratio of 450g per 600ml of extracted juice)
Method:
Begin by washing 4 large screw-top glass bottles and put them on a baking tray upset down. Set the oven to around 100°C and leave the jars to warm and sterilize.
Wash the Mahonia berries and place them in a large soup pot. Pour over the water and bring to a boil. Keep boiling for 10 minutes, or until all the fruit is swollen and burst open.
Take a potato masher and mash the berries to a pulp. Mahonia berries have large pips in the middle so this mixture needs to be sieved to remove them. Take off the heat and set aside to cool slightly.
In the meantime, set a jelly bag over a large bowl. Pour in the Mahonia berry mixture and allow to drain over night. Do not be tempted to squeeze the mixture, or your jelly will become cloudy.
The following morning, measure the volume of juice you've extracted and weigh out 450g of caster sugar per 600ml of juice. Now transfer the juice to a pan and add in the sugar you've just measured.
Slowly bring it to the boil and then simmer for 10 to 15 minutes. Stir constantly during this time, making sure the sugar dissolves completely.
Take off the heat and transfer into your prepared bottles. This is your Mahonia cordial. Once capped they can be stored for up to a month. Alternatively store in your refrigerator for a few months.
To use, pour into a glass and top up with chilled water, sparkling water, lemonade or ginger beer.
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