Pontack (Elderberry) Sauce
Ingredients
Instructions
- Strip the berries from the stems as soon as possible after pickinga table fork is useful for doing this.
- Place the berries in an ovenproof earthenware or glass dish with the vinegar and put in a very low oven (about 250F) for 4 to 6 hours, or overnight.
- Remove from the oven and strain through a sieve, crushing the berries with a potato masher as you do so to obtain maximum juice.
- Put the rich, red-black juice in the pan along with the sliced shallots, cloves, allspice, mace, peppercorns, and ginger.
- Bring to a gentle boil and cook for 20 to 25 minutes, until slightly reduced (perhaps muttering some magic charm while you watch over the dark, bubbling potion).
- Remove from the heat and strain through a sieve.
- Return the juice to the pan and bring to a boil, then boil steadily for 5 minutes.
- Pour the sauce into a warm, sterilized bottle (see p. 152) and seal (see p. 22).
- Store in a cool, dark cupboard.
- This sauce grows better with age, so try to lay some bottles down for a few months if you can.
Nutrition & Diet Analysis (per serving)
365
kcal
18% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).