Homemade elderberry syrup recipe

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It has been an extraordinary year for elderberries here in England! I have a big batch of Elderberry Wine brewing, I’ve made an Elderberry Soda, Elderberry Winter Tonic, & now also a traditional English condiment– Pontack Sauce, aka Elderberry Ketchup.

What I love about this sauce is that it doesn’t have any added sugar, it keeps forever, và has a nice tangy flavor reminiscent of Worcestershire Sauce– but with berries. It’s fairly simple to lớn make, và goes really well with trò chơi meats.

This is a recipe adapted from two different versions, found in Food DIY và River Cottage Preserves. Quite a few people have asked me to giới thiệu more traditional English recipes. I’ll be honest– I am not a huge fan hâm mộ of English food. But what I vì chưng love is the use of foraged và traditional ingredients, which are making a huge resurgence. This is wonderful! I had never heard of Pontack Sauce before moving to England, but am pleased to lớn have two bottles that will last us for a long time. If you have elderberries in your area, I would encourage you lớn try this!

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Pontack Sauce, aka Elderberry Ketchup, is a traditional English condiment. What I love about this sauce is that it doesn’t have any added sugar, it keeps forever, và has a nice tangy flavor reminiscent of Worcestershire Sauce– but with berries. It’s fairly simple to lớn make, & goes really well with game meats!


Author: ariana

Ingredients


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1 pound shallots, minced1 tablespoon freshly grated ginger2 tablespoons cracked black peppercorns1 teaspoon salt
Using a fork, strip the berries from their stems. The stems are slightly toxic, so bởi vì your best to lớn remove as much as possible.Put the berries in a dutch oven or glass casserole dish with a lid. địa chỉ the vinegar, and bake in the oven for 4-6 hours at 325º. The smell is really pleasant– more yeasty than vinegar-y, và of course nice & fruity.Strain the berries out with a sieve, pressing to lớn get all of the juice. Some preparations make use of a blender here, which will yield a thicker sauce. But I just pressed the berries a bit for their juice. Return the juice lớn your dutch oven or lớn a sauce pan.Add the shallots và spices lớn the elderberry juice, và bring lớn a boil over medium heat on the stove. Reduce heat và let simmer for 25 minutes. Strain out the shallots and spices, and bring khổng lồ the boil again, for five minutes.Give it time lớn mature. Right after it’s done, the shallot flavor is quite sharp, và this will mellow and the sauce improves over time– years, even. This is shelf-stable for many, many years, so take your time.

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If you have elderberries in your area, or you can get them dried, I hope you’ll try this sauce. I can’t help thinking that a version of this made with cherries would also be wonderful…

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Filed Under: Condiments & Sauces Tagged With: Condiments và Sauces, Elderberries, Food, Foraging, Recipes, Sauces


Comments

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NaomiH says

September 17, năm trước at 6:53 pm


I missed elderberry season here