As traditional Christmas drinks go, this Christmas cordial is up there as one of my faves. We make it every year and it is always a hit at parties. It lends itself especially well to mocktails, so if you have a guest coming who would like a soft drink option or if you fancy a night off the sauce yourself but still want the evening to feel like an event, this cordial recipe is a winner.
This is a winter version of my fruit cordial that I make every summer. Made from Cranberries, orange and ginger, it is delicious and easy and the best thing is that it freezes well so you can pop it in Tupperware and then scoop it out whenever needed. I mix it with ginger ale most, but it also makes a great festive addition to a gin and tonic or a drizzle in some champagne is delicious.
All you will need is a saucepan and a sieve, it is a very simple cordial recipe and because it freezes so well you can make it in advance to save time. Who has the time to be faffing around making cordial on the day of a Christmas party? Not me. Throughout the festive season, I love to drink traditional Christmas drinks in the cold and dark evenings after I finish working, so having a Tupperware full of this cordial in the freezer means I never have to worry about it. And if guests come over, you have the cocktails sorted!Jump to Recipe
- Orange zest
- Ginger root
- Cinnamon stick
See the recipe card for quantities.
Place the cranberries and the water in a pan and bring to a boil. Cook for a few minutes until the berries begin to burst, then use a potato masher to crush them.
Remove from the heat and add the orange zest and ginger and a stick of cinnamon, then leave to combine for 2 hours.⠀Now add the sugar and heat the mixture again until it is all dissolved.⠀
You can freeze and store this cordial for up to a month. Remove this block, and replace it with the recipe card here
- 700 grams Cranberries
- 1 teaspoon grated orange zest
- 3 cm cube of fresh ginger, grated
- 350 grams white caster sugar
- 380 ml water
- Place the cranberries and the water in a pan and bring to a boil. Cook for a few minutes until the berries begin to burst, then use a potato masher to crush them.
- Remove from the heat and add the orange zest and ginger, then leave to combine for 2 hours.⠀
- Add the sugar and heat the mixture again until it is all dissolved.
- Strain over a bowl using a muslin cloth or sieve (but don't push the mixture through too much so that it stays clear.