And it's over! Christmas is over, would you believe it?
So, maybe like me, you are slowly waking up from a food coma 😉 Maybe you are still eating some Christmas leftovers... Or maybe you are combining both activities together. Whatever it is, I hope that holiday season is going well for all of you out there!
As the New Years Eve is just around the corner, I thought that it's about a time I share drink related recipe 🙂 Now, I know that this clementine and cranberry cordial doesn't scream PARTAAAYYYY! But don't judge the book by it's cover. It has what I call potential. So much of it!
Perhaps, like me, you have some clementines or oranges left after Christmas, and they are begging to be used. Well, this recipe is just perfect for using all these clementines, and creating something truly delicious. And you can drink it in so many different ways, hot or cold. It also makes ideal mixer for all the mocktails and cocktails for the New Years Eve!
To be totally honest, this clementine cordial supposed to be a part of one post, which I have coming up for the New Years Eve. However, it's so good, I think that it deserves it's own post 🙂
To enjoy this clementine and cranberry cordial hot, I like to add 2-3 tablespoon of it to my favorite tea. Or drink it hot just with some water, but you may want to adjust the proportions to your own taste. It can also be added to all the mocktails and cocktails, and it's a great substitute for sugar syrup. So it could be a perfect companion to your New Years Eve party!
It's super easy to make and packed with citrusy flavors and seasonal aromas. It can be stored in the fridge for up to 5 days, so you can make it ahead and store it until the party arrives 😉
Tried one of my recipes? I would LOVE to hear about it! Leave the comment below and tag your social media posts with #anna_banana_co
Clementine and Cranberry Cordial
- ½ kg clementines
- 250 ml cranberry juice
- 2 tablespoon lemon juice
- 400 g golden caster sugar
- zest of half of lemon
- 1 teaspoon whole allspice
- 1 star anise
- 2 leaves bay
- Cut clementines in half, then juice them all.
- Place clementine juice and the rest of the ingredients in a medium saucepan and add 100ml water.
- Bring to the boil, then turn the heat down and simmer for about 1 hour or until you have a light syrup.
- Leave to cool, strain through fine sieve and bottle. Keep in the fridge.
Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for a more accurate results. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.