Favorite Recipes of Maverick Swaniel Harrienger











{March 21, 2016}   Ginger Cordial (The Essential New York Times Cookbook, page 10, 2010)
  • 2 oz. piece of fresh ginger
  • 2 lemons
  • 1 heaping tablespoon blanched whole almonds
  • 2.25 pounds fresh currants
  • 32 ounces/1 quart brandy
  • 2.25 cups sugar
  1. Thinly slice the ginger, then pound it to bruise it, using a mortar and pestle or rolling pin.  Use a vegetable peeler to pare the zest from the lemons.  Crush the almonds in a mortar and pestle or with a rolling pin.
  2. Place the currants in a large bowl and crush them with a potato masher.  Add the ginger, lemon zest, almonds, and brandy.  Cover the bowl and let sit in a cool place for 3 days.
  3. Have ready several scalded bottles or jars.  Strain the mixture though a jelly bag into a clean bowl.  Add the sugar and stir until dissolved.
  4. Pour into the bottles or jars and seal.  The cordial keeps in the refrigerator for up to 3 months.

Makes 6-7 cups.

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