Earth Eats: Real Food, Green Living

Forage-Fresh Blackberries Get The Cordial Treatment

These blackberries might be a bit too tart to enjoy on your breakfast cereal, but they are perfect for making a fruity liqueur.

  • homemade-blackberry-cordial

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    Chef Daniel Orr muddles the blackberries at the bottom of this decanter. The cordial is made with wild blackberries, simple syrup, Indiana Vodka and Chambord.

  • wild-blackberries

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    Chef Orr and his brother revisited their childhoods by foraging for these blackberries on a hill in Columbus, Indiana.

When my brother came up from Texas recently, we revisited our childhoods by doing a little blackberry picking on Power Line Hill. Three years ago, they cleared out the greenery. All the new growth is perfect for blackberries — and we cleaned up!

These tiny berries are too tart for your cereal or yogurt, but they will be perfect for making a fruity liqueur, also called a cordial.

Choose your most beautiful decanter for this recipe and display it in your kitchen or dining room while it steeps.

Blackberry Cordial

Ingredients

  • 2 cups blackberries
  • 1 cup simple syrup
  • 3 cups vodka (or any clear liquor)
  • 1/2 cup Chambord

Cooking Directions

  1. Wash the blackberries, then combine all ingredients in a decanter.
  2. Muddle blackberries in the decanter to jumpstart the maceration process.
  3. Let the cordial sit for at least a month. It will turn a dark purple.

Chef Daniel Orr

Chef Daniel Orr is the owner of FARMbloomington and the author of several cookbooks. He draws from a lifelong curiosity about individual ingredients combined with extensive training in the art of finding food’s true essence and flavor. The result is simple, yet sophisticated; the best of American food tempered by classic European training.

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