Thursday 17 July 2014

Rosella Cordial

In the anticipation of filling or freezer with beef I have been using up as much as I can.  On the hit list last week was a large container of frozen Rosellas.

I decided on cordial as it is something that would last a while.  I boiled the calyx's in water before straining off the pulp which I have re frozen to mix with apples and make pie filling.


Then I added sugar and reduced the liquid to a cordial consistency and since it is concentrated you only need a small amount.


We have been enjoying it ever since.

4 comments:

  1. Making cordial is still on my "list of things" to do. Kathy A, Brisbane

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  2. I'm always so envious of your rosellas!

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  3. I do miss rosellas, I'm not a big jam fan but rosella jam is one of my favourites so I imagine the cordial would be divine!

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  4. You always have something on the go Fiona. I have followed your instructions for Preserved Lemons, so thanks for the push to do that one. Had some great lemons given to me - so I thought I should do something with them. Hope your neck is better now. cheers Wendy

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