My father recently had a rather chesty cold, so I thought a dose of ‘Beena and TLC’ was in order. I always have a glut of apples in the fruit bowl, and I had been lucky enough to receive a huge bag of damsons from my friend Jo. Flavour combination sorted: damson and apple.

The damson, also known as the Damask Plum, is tart and beautifully aromatic, commonly used in jams, jellies, and spirits like slivovitz, damson gin, and wine. Its deep purple hue and sharp flavour make it ideal for cordials that are both versatile and delicious.

This cordial is inspired by Pam Corbin’s Preserves: River Cottage Handbook No.2, whose guidance makes you feel as though she is standing beside you in the kitchen, hand-holding you through the art of preserving.

Cordials are one of the easiest ways to start preserving: no worries about setting points, pectin, or messy jams. Sterilised bottles are all you need to store your delicious creation. For detailed instructions on sterilising bottles, see this guide.

Cinnamon is added for warmth, flavour, and traditional healing qualities. A teaspoon of Manuka honey in a hot cup makes it even more soothing for sore throats thanks to its antibacterial properties. I always reserve a bottle for medicinal purposes and plan to make many more as the season progresses.

Damson & Apple Cordial

Prep: 10 minutes | Cook: 25 minutes | Servings: 6 cups

Sweet, tart, and versatile, perfect hot or cold. Great as a drink, mixer, or dessert drizzle.

Ingredients:
500g damsons, pitted
250g apples, peeled and chopped
300g granulated sugar (adjust to taste)
500ml water
2 cinnamon sticks
Optional: 50–100g blackberries or blackcurrants for deeper colour
Optional: Manuka honey for serving

Instructions:
Combine damsons, apples, sugar, cinnamon, and water in a saucepan.
Bring to a gentle boil, then simmer for 20–25 minutes until fruit is soft.
Mash the fruit gently and strain through a fine sieve or muslin into sterilised bottles.
Add blackberries or blackcurrants during cooking if desired for deeper colour.
Keep refrigerated or process for longer shelf life.
Serve hot with a teaspoon of Manuka honey or cold over ice, sparkling water, or in cocktails.

FAQs / Tips / Variations:

This cordial keeps beautifully in the fridge for up to two weeks, but for longer-term storage, consider freezing small portions in ice cube trays. These cubes are perfect for stirring into sparkling water, cocktails, or a warming winter tea whenever you need a splash of autumnal flavour.

If you want a spicier, warming version, try adding a few slices of fresh ginger to the pan while the fruit simmers, or a pinch of cloves for a festive twist. For a darker, Halloween-ready drink, include blackberries or blackcurrants alongside the damsons during cooking, which will deepen both the colour and the flavour.

When serving, this cordial is wonderfully versatile. Pour it over pancakes for a comforting breakfast, drizzle it on creamy yogurt or ice cream for a quick dessert, or use it to glaze cheesecakes, scones, or winter fruit pies. Its balance of sweet and tart also makes it an excellent mixer in alcoholic long drinks, from gin cocktails to spiced rum spritzers.

For a lighter, fresher take, dilute with sparkling water and serve over ice for an easy autumn cooler. And don’t forget, a teaspoon of Manuka honey stirred into a hot cup makes a soothing, naturally antibacterial treat for sore throats.

Experiment with your own fruit combinations too: pears, quince, or even tart plums can be substituted for apples or damsons, allowing you to create unique seasonal cordials each year while making the most of whatever fruit is at its peak.

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