Pineapple Cordial

Do you like pineapple? Do you eat pineapple on your pizza? Do you like wearing Hawaiin shirts and crazy pineapple earrings?

I’m a big YES to all of these, as is hubby (except the earrings). He’s a bit crazy for pineapples.

Did you know that pineapples take two to three years to grow? Yep, those Tropicana fruits aren’t as quick or easy to grow as you might think.

Pineapples also have a unique (not quite frugalista) history. At a certain period of time, they were considered to be a status item so people would ‘hire’ a pineapple to furnish their house or be the centrepiece for a big banquet (not for eating – just for looking). Or they would hire one and tuck it under their arm and go for a stroll down the street. To me that sounds awfully uncomfortable given how prickly pineapples can be, but the idea was to dazzle people with your sign of conspicuous wealth.

Back to pineapples – and cooking. Given how special pineapples are, I hate wasting any part of them. I converted pineapple skins into this cordial. You can taste the pineapple, but it’s more subtle that drinking pineapple juice. It is, however, perfect to add to cocktails. I like mine served with soda water (thanks Soda Stream) with some vodka and mint added.

Pineapple cordial is perfect to make now to have ready for your summer entertaining. It also makes a lovely gift. Adult cordials are so very in right now, and this definitely has the flavour of summer.

Ingredients

Rind and any leftover bits from one small to medium pineapple (washed)
3 cups of sugar
1 teaspoon tartaric acid
1 teaspoon citric acid

Method

1. Wash the pineapple rind, place in a saucepan and cover with water. Boil for ten minutes, then turn off the heat, cover and allow to sit overnight.
2. Strain liquid and compost the remaining pineapple. Measure out 2 and a half cups of liquid to make this recipe (note: it doubles well).
3. In a heavy-bottomed saucepan, combine 2.5 cups of the pineapple water and 3 cups of sugar. Stir slowly, and then bring to the boil and then simmer for around ten minutes or until the mixture thickens. Add in the tartaric and citric acids and stir until dissolved.
4. Cool slightly, then pour into sterilized jars or bottles. Seal and allow to cool.