2 1/2 cups (625 ml) elderberry vinegar
To make the elderberry vinegar, place 2 cups (1/2 liter) of
stemmed elderberries in an ovenproof dish. Cover with vinegar.
Cook in a 300F (150C) oven for 1 1/2 hours, or until the berries
burst. Let the mixture stand overnight, then strain through
a jelly bag.
5 salt anchovies
3 tablespoons (45 ml) shallots, thinkly sliced
1 teaspoon (5 ml) whole cloves
1 teaspoon (5 ml) ground mace
1 teaspoon (5 ml) ground ginger
1 teaspoon (5 ml) grated nutmeg
Place all the ingredients in an enameled or stainless-steel pan. Bring to
a boil. Simmer gently, until the anchovies are broken up, about 20 minutes.
Let cool; strain and bottle. Cork tightly. Refrigerate. Leave for two
weeks before opening. the ketchup will keep for about six months.
Makes about 1 pint (1/2 liter).
Showing posts sorted by relevance for query elderberry. Sort by date Show all posts
Showing posts sorted by relevance for query elderberry. Sort by date Show all posts
Friday, July 18, 2008
Saturday, September 1, 2007
Elderberry Fritters
elderberry flowers, clusters
1 cup sifted all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
2 eggs
1/2 cup milk
oil (for frying)
Dip washed and drained flower clusters into a batter made by beating next 5 ingredients together.
Fry dipped clusters in oil (375*F. on frying thermometer) for 4 minutes, or until they are golden brown.
Drain on absorbent paper.
Roll in additional granulated sugar.
1 cup sifted all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
2 eggs
1/2 cup milk
oil (for frying)
Dip washed and drained flower clusters into a batter made by beating next 5 ingredients together.
Fry dipped clusters in oil (375*F. on frying thermometer) for 4 minutes, or until they are golden brown.
Drain on absorbent paper.
Roll in additional granulated sugar.
Elderberry Jelly
3 cups elderberry juice
1/2 cup lemon juice
5 1/2 cups sugar
2 cups honey
1 bottle pectin
To juices, add sugar and honey; mix well.
Place over high heat; bring to a boil, stirring constantly.
At once, stir in pectin.
Bring to a full rolling boil for 1 minute. Stir constantly.
Remove from heat and skim off foam with metal spoon; pour quickly into glasses and process
1/2 cup lemon juice
5 1/2 cups sugar
2 cups honey
1 bottle pectin
To juices, add sugar and honey; mix well.
Place over high heat; bring to a boil, stirring constantly.
At once, stir in pectin.
Bring to a full rolling boil for 1 minute. Stir constantly.
Remove from heat and skim off foam with metal spoon; pour quickly into glasses and process
Elderberry Catsup
2 quarts elderberries
vinegar, to cover
1 cup sugar
1 tablespoon allspice
1 tablespoon cloves
1/4 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon cinnamon
Cook elderberries in vinegar until berries burst.
Put berries through a food press or sieve, add sugar, cinnamon, allspice, cloves and pepper. Simmer until thickens.
Pour into sterilized jars and seal.
Process as directed by manufacture.
vinegar, to cover
1 cup sugar
1 tablespoon allspice
1 tablespoon cloves
1/4 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon cinnamon
Cook elderberries in vinegar until berries burst.
Put berries through a food press or sieve, add sugar, cinnamon, allspice, cloves and pepper. Simmer until thickens.
Pour into sterilized jars and seal.
Process as directed by manufacture.
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