Morrisons Cherries and Berries No Added Sugar Double Concentrate, 1.5L

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Strain it through a sieve covered in a cheesecloth or damp old kitchen towel – remember to keep a bowl underneath. Combine with sugar. Pour into sterilized glass bottles. Between 400-700 grams of sugar to every 1000 grams of berriesis usually a good bet. Less sugar for sweet fruit like apples and strawberries and more for tart ones. Store fruits properly. For most fruits, keeping them on the counter and eating them just under peak ripeness is fine, but when a fruit starts to ripen, you should eat it immediately or refrigerate it for a few more days.

Storage instructions: Store upright, in a cool, dry place away from direct sunlight. Once opened, use within 1 month. Then strain it through a sieve covered in a cheesecloth or damp old kitchen towel - remember to keep a bowl underneath.Saft: Cordial is most commonly known as the non-alcoholic syrupy drink we call saft in Scandinavia. I realize not everyone has room for an extra appliance in their kitchen. You can however simply add them to a casserole directly. Make sure the berries are clean, remove vines (and pits for plums and cherries!). When it's done, take the pin off the tube and fill your sterilized bottles. Keep in a cool and dark place.

This method retains the most amount of nutrients in the berries, but it is also the one that keeps the worst. It also needs more sugar to help preserve the cordial. This is super easy though! Tart fruit and berries require about the same amount of sugar. 1000 grams or 2.2 lbs of red currants, raspberries, gooseberries, rhubarb and cherries need about 600 grams or 3 cups of sugar. This will of course depend on your preference, but this is mine. I think it is still tart, it's sweet but not overly sweet. Using tart berries are my favorite! The label’s full of information you’d not normally read, but it says some encouraging things: Concentrated, no added sugar, cherries and berries fruit drink with sweeteners. Contains naturally occurring sugars. So when they eat high-carb foods like fruits, this bacterial overgrowth foods on the sugars and produce histamine (known as SIBO). Yet even some unripe fruits are still considered high or moderate in histamine.

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Ingredients: Water 20%, Cherries and Berries Fruit Juice from Concentrate (Apple, Cherry, Raspberry, Strawberry), Buy organic. If you can't buy local produce, at least try to buy organic when purchasing the infamous dirty dozen. To avoid all the most common pitfalls, ones I've even fallen into, below are my top 5 tips for keeping fruits low histamine rather than losing them to time. When it’s done, take the pin off the tube and fill your sterilized glass bottles. Keep in a cool and dark place.

This method retains the most amount of nutrients in the berries, but it is also the one that keeps the worst. Plus, it needs more sugar to help preserve the cordial. In the cordial steamer, layer berries and sugar. Place the lid on and place something heavy on top. Do not open the lid during the steaming process.This is because the longer a fruit sits around, the more bacteria it's exposed to, and many types of bacteria produce histamine as a by-product of their own digestion. For some people, the bacteria are already inside them over-producing histamine. How long it will steam depends on your berries, but my red currant cordial needs about 80-90 minutes. It’s usually not less than an hour, although raspberries, plums and pears need less, about 45 minutes. Source fresh, local fruits. It may sound obvious, but I don't mean the fruits from your local grocery store. Try to source all your fruits and vegetables from your local farmers when possible, to minimize the distance from farm to table (plus it supports the local community!).