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If you would rather have a non-alcoholic cordial, roughly crush your chosen fruit and gently heat for about 12 minutes, until the fruit is swimming in juice. Then boil for a minute and tip into a sterilised jelly bag. Measure the resulting juice and allow 340g sugar to every 500ml liquid. Dissolve over a low heat and bottle as below.
Makes: Makes about 900ml
Typical values per serving:
This recipe was first published in September 1999.