Elderberry Vinegar - Good enough to drink:
Ingredients:
400g ripe elderberries
500ml red wine vinegar
700g white sugar
Method:
Put the crushed elderberries in a jar and cover with the vinegar. Cover the jar with muslin.
Leave for 5 days.
Strain the vinegar through muslin or a fine seive.
In a saucepan add the sugar to the vinegar and warm until it is dissolved, keeping stirring all the time.
Bring to the boil, then simmer for 10 minutes.
Bottled in sterilised bottles, seal using a cork or plastic cap as the vinegar will corrode metal.
Why not try a shrub for fiveties tonight? Click here for recipes Cocktail recipes that suit elderberry vinegar
Basic shrub cocktail:
1 ½ - 2 parts base spirit
1 part complementarily flavored liqueur
½ part shrub
2-4 dashes complimentary flavored bitters.
Stir it up with ice, strain it into a chilled cocktail glass or over ice, garnish with something that makes sense, and enjoy.
Elderberry antiviral jam to fight cold and flus:
Adapted from James Wong " Grow your own drugs"
To view recipe click here James Wong's easy jam recipe
Pontack sauce for dark meats - apparently delicious enough to pour over icecream:
Adapted from Pam Corbins
Ingredients:
1 lb. 2 oz. elderberries, stripped from stems
2 c. cider vinegar
4 oz. sliced onion
1 small clove garlic, sliced
tiny pinch of mace
tiny pinch of cloves
1 T. tellecherry peppercorns
1 inch piece of fresh ginger, bruised
Method:
Place berries in a glass baking dish, and roast at 200 degrees for about 2 hours until they are soft and starting to "bleed" their juices. Strain through a sieve (I used a china cap), and transfer juice to a wide non-reactive saucepan.
Add the rest of the ingredients and bring to a boil. Reduce heat, and simmer over low heat for about a half hour. Strain the sauce through a sieve.
Transfer the sauce back to a small saucepan, and bring to a rapid boil. Boil hard for 5 minutes. Pour sauce into a sterilized jar or bottle, and store in a dark, cool place.
Elderberry jelly-jam:
Adapted from Nigel Slater's Tender II makes 3 cups
Ingredients
750 grams elderberries (weight should be berries already removed from stems)
600 ml water
400 grams tart apples (I used Granny Smith, but if you have access to crab apples, even better), halved and left uncored and unpeeled
750 grams granulated sugar
Directions
1. Place elderberries, apples and water in a sauce pan. Bring to a boil over medium high heat and simmer for 20 minutes, until apples are tender. Remove from heat and then place mixture in a jelly bag to drip over night. Don't squeeze the bag or its contents, as you'll end up with a cloudy jelly.
2. The next day, pour the collected juices into a dutch oven along with the sugar. If you would like fruit in your jelly, add in some of the berries from the jelly bag. Discard the rest. Bring mixture back to a boil and boil hard for 10-15 minutes, or until jelly reaches its setting point.
3. Pour into sterilized jars and process in boiling water for 10 minutes.
Elderberry Syrup: For recipe, search my blog under "elderberry syrup". There should be a recipe there already
Leave for 5 days.
Strain the vinegar through muslin or a fine seive.
In a saucepan add the sugar to the vinegar and warm until it is dissolved, keeping stirring all the time.
Bring to the boil, then simmer for 10 minutes.
Bottled in sterilised bottles, seal using a cork or plastic cap as the vinegar will corrode metal.
Why not try a shrub for fiveties tonight? Click here for recipes Cocktail recipes that suit elderberry vinegar
Basic shrub cocktail:
1 ½ - 2 parts base spirit
1 part complementarily flavored liqueur
½ part shrub
2-4 dashes complimentary flavored bitters.
Stir it up with ice, strain it into a chilled cocktail glass or over ice, garnish with something that makes sense, and enjoy.
Elderberry antiviral jam to fight cold and flus:
Adapted from James Wong " Grow your own drugs"
To view recipe click here James Wong's easy jam recipe
Pontack sauce for dark meats - apparently delicious enough to pour over icecream:
Adapted from Pam Corbins
Ingredients:
1 lb. 2 oz. elderberries, stripped from stems
2 c. cider vinegar
4 oz. sliced onion
1 small clove garlic, sliced
tiny pinch of mace
tiny pinch of cloves
1 T. tellecherry peppercorns
1 inch piece of fresh ginger, bruised
Method:
Place berries in a glass baking dish, and roast at 200 degrees for about 2 hours until they are soft and starting to "bleed" their juices. Strain through a sieve (I used a china cap), and transfer juice to a wide non-reactive saucepan.
Add the rest of the ingredients and bring to a boil. Reduce heat, and simmer over low heat for about a half hour. Strain the sauce through a sieve.
Transfer the sauce back to a small saucepan, and bring to a rapid boil. Boil hard for 5 minutes. Pour sauce into a sterilized jar or bottle, and store in a dark, cool place.
Elderberry jelly-jam:
Adapted from Nigel Slater's Tender II makes 3 cups
Ingredients
750 grams elderberries (weight should be berries already removed from stems)
600 ml water
400 grams tart apples (I used Granny Smith, but if you have access to crab apples, even better), halved and left uncored and unpeeled
750 grams granulated sugar
Directions
1. Place elderberries, apples and water in a sauce pan. Bring to a boil over medium high heat and simmer for 20 minutes, until apples are tender. Remove from heat and then place mixture in a jelly bag to drip over night. Don't squeeze the bag or its contents, as you'll end up with a cloudy jelly.
2. The next day, pour the collected juices into a dutch oven along with the sugar. If you would like fruit in your jelly, add in some of the berries from the jelly bag. Discard the rest. Bring mixture back to a boil and boil hard for 10-15 minutes, or until jelly reaches its setting point.
3. Pour into sterilized jars and process in boiling water for 10 minutes.
Elderberry Syrup: For recipe, search my blog under "elderberry syrup". There should be a recipe there already
