Blackberry Cordial — 18 Comments

  1. They both sound absolutely delicious! My sister has a friend who is always wondering what to do with the over abundance of his patch and this sounds like a great idea! Maybe they’ll give me some if I help make it!

    • I find doing things like this very rewarding. I guess where our ancestors did these things out of necessity, we have the luxury of enjoying these hobby-like endeavors!

  2. Who will be your guinnea pig, uh, I mean wine tasters? I think you should open up a bottle when the whole family is there to enjoy it with you. Will you serve it chilled or room temp? Where in La. does one find a “cool, dry place” to store something? I’ve often wondered how our ancestors stored things. We don’t have root cellars like they do up north. (BTW, I’m talking WAY north of Bossier. LOL!)

    I think Shine was the “secret recipe” of the Baldwin Sisiters. I’m pretty sure I remember an episode where John and Grandpa worked on the still for the sisters. Later, John Boy had to drive them home because they had a little too much of the recipe as payment.

    I came across a strange shaped copper funnel while helping my dad and great aunt clean out my great uncles workshop after his death. When I asked about it they started laughing, then told me it was part of a still my great grandfather had during prohibition. I now have that funnel in my workshop! I also brought home a glass water cooler bottle my great uncle used to make his wine in. He had it plugged with a “Speck cork”. I’ll bet if I pulled that cork (like I did 15 yrs ago) the fumes would still knock my socks off today.

    • Great stories, Steffi! Glad that funnel is preserved with you! One of those five-gallon Kentwood water type bottles? Plugged with a “popping cork”? Now that’s something I could picture, lol!

  3. Sounds like you have been very industrious in the waste not want not line of what to do with the berries! I would never have thought of that. My son might have since he has started making their own wine for home use. I think the last batch was pomegranate.
    I like your choice of bottles too. I have a box filled with empty liquor bottles that my mom collected. There are several cut glass and etched glass decanters in the set that are just gathering dust on a top shelf. I may have to pull them out and see if they can be used.

    Let us know how it tastes after it has set awhile.

  4. Let me know when you’ll be needing blu’s super terrific reverse flow counter chiller for beer making and maybe distilling. I love good blackberry brandy too bad it is so rare now.

  5. Where did you find your recipe #1? I thought I read it here…but now that I am looking again, I am unable to find it. Also wondering if you need to have to keep the lid loose during the 6 weeks.

    • I combined a couple of recipes, but here it is: 8 Cups of fresh berries, 3 cups sugar, 2 cups vodka (the smoother the vodka the smoother the cordial). Place berries in a gallon glass jar (do not use metal). Pour in sugar and vodka and stir well. (You can crush the berries if you like, but this one did not call for it). Add filtered water until mix fills jar about 3/4 full. Stir gently a few times until the sugar dissolves. Cover (I screwed the cap on tight) and stand in cool, dark place for six weeks. I put it in my closet. After six weeks, strain with kitchen strainer first, then cheese cloth, and then a very fine coffee filter. If not available strain through jelly bag or cheese cloth again. Finally, filter through coffee filter paper. This will take almost a whole day, but will go faster if you do the previous methods first. Pour final product in bottles. Store in cool place (not frig). Good luck!

  6. Oh, doesn’t that sound good! I grew up with wine makers – dandelion, rhubarb are two I remember. And after Ike, there was a winery over on Oak Island that had bottles strewn all over the place. People went out and helped them pull them out of ditches, etc., and then sold the wine to get a little money for the folks. They bottle all native fruits – pear, mustang grape, cherry, and so on. Gosh, the wine was good, even after laying around after that hurricane!

    Mom used to make her own kahlua – she loved that with coffee, or iced with cream.

    As for your home remedy – a funny story. A good friend’s father was a country doctor in Arkansas. He’d always have ladies coming to him with this and that complaint. Often, he’d tell them he was going to give them a prescription for a “tonic” – one ounce, every night. Then, he’d called the pharmacy and tell them to fix Mrs. so-and-so a bottle of tonic. They’d get out the big bottle of Mogen David, fill up the tonic bottle and send the patient on her way. Invariably, she ended up feeling better. 😉

    • Oh, I love the Mogen David story! Imagine what kind of lawsuits would fly today if such a simple remedy were passed off as medical treatment? Sad the things we’ve come to as a society. But hey, pass the MD 20/20 and we’ll get over it really quick!

  7. My blackberries are just turning ripe and I know what Kassi and I will be doing with them this year! In fact,I will be linking this to her on FB as soon as I am done!

    You know how we say we must be long lost family— I was going through an old box of my Grandmothers family letters, photos, and such and her family is from the Lake Charles area. She still has cousins there and I remember her going to visit them now that I have taken the time to look at their photos. I knew I had it in my blood!!! 🙂

    • Wow, well, I guess you do have some South Louisiana in your blood after all! I am so happy to hear that! Let me know if you need help with the cordial! Gonna miss you June 22-24th!

  8. Well, I’m late to the party but the cordial is DELICIOUS! I shared tiny (very tiny) bit with Dan and Britt on Tuesday and they both loved it. I’m so proud of how creative and delightful you are. 🙂

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