I haven’t been the best at posting my various food foraging experiences, and apologise for that. Shira & I picked over 5 kilos of elderberries several weeks ago in and around the Hatfield Business Park area, as well as closer to home, which is now Brickendon (our home for about a year now), and now alas London. Please note that all of the recipes and experiences I post about can be found in London as well, so it’s relevance is not lost for you Londoners. My main learning point has been that Brickendon is higher up than London as well as being in the countryside, and this does make a significant difference to the seasons of weeks.
Having picked the elderberries I proceeded to make elderberry syrup which is well documented on the internet. Elderberry Ketchup is less so, though some seem to think that Pontac (various spellings) sauce is one in the same thing. I made Pontac sauce last year and left it very liquidy as a viable alternative to worcestershire sauce. Pontac sauce is a more fruity experience and supposed to improve with age (some talk about 7 years before it’s pinnacle is reached). This post’s main aim is not to debate or conclude this point, but to focus on the experience of making Elderberry Ketchup.
Learning point number 2 is that I made this ketchup two years ago, and the same friend who devours my Sloe Gin annually has an equal appreciation and appetite for the ketchup. The problem is that I didn’t write down the method last time and I haven’t been able to work out which recipe I used.
There seems to be a few recipes, and I’ve linked them below for convenience:
Below is the recipe and method from the website with my photos and comments
- 4 c elderberries
- 1 small onion, chopped
- ½ c distilled white vinegar
- ½ c sugar
- 1 tsp. allspice
- 1 tsp. ground cloves
- ½ tsp. cinnamon
- 1/8 tsp. cayenne pepper
- ½ tsp. salt