Basic pineapple cordial
Ingredients:
Pineapple Skin and core from 1 pineapple
Water
Sugar
½ teaspoon Citric Acid
Method:
Place the pineapple skins in a saucepan. Cover with water. Bring to the boil and let simmer for 1 ½ - 2 hours. Make sure that the liquid doesn't boil down; keep topping it up with water. The liquid should turn a lovely light brown colour. Strain out the pineapple skin and core. Measure the pineapple liquid. For every cup of liquid you add a cup of sugar. Add ½ teaspoon of citric acid. You may adjust the amount of citric acid to taste. Stir over low heat until all the sugar has just dissolved. Pour into a bottle and keep in the fridge.
To make the cordial: Add 1 part cordial to 4 parts water. I use it as a mixer in rum based cocktails.
I use a third less sugar than the recipe says, but I add 2 birdseye chillis in the first step. A cinnamon stick, a couple of cloves, or citrus zest all work well too.
Can also be used as a syrup poured over a tea cake, pancakes etc.
The pineapple skin and core can be frozen until you are ready to use them.
Ingredients:
Pineapple Skin and core from 1 pineapple
Water
Sugar
½ teaspoon Citric Acid
Method:
Place the pineapple skins in a saucepan. Cover with water. Bring to the boil and let simmer for 1 ½ - 2 hours. Make sure that the liquid doesn't boil down; keep topping it up with water. The liquid should turn a lovely light brown colour. Strain out the pineapple skin and core. Measure the pineapple liquid. For every cup of liquid you add a cup of sugar. Add ½ teaspoon of citric acid. You may adjust the amount of citric acid to taste. Stir over low heat until all the sugar has just dissolved. Pour into a bottle and keep in the fridge.
To make the cordial: Add 1 part cordial to 4 parts water. I use it as a mixer in rum based cocktails.
I use a third less sugar than the recipe says, but I add 2 birdseye chillis in the first step. A cinnamon stick, a couple of cloves, or citrus zest all work well too.
Can also be used as a syrup poured over a tea cake, pancakes etc.
The pineapple skin and core can be frozen until you are ready to use them.
