Pontack (Elderberry) Sauce

1. 1

   Strip the berries from the stems as soon as possible after pickinga table fork is useful for doing this.

2. 2

   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.

3. 3

   Remove from the oven and strain through a sieve, crushing the berries with a potato masher as you do so to obtain maximum juice.

4. 4

   Put the rich, red-black juice in the pan along with the sliced shallots, cloves, allspice, mace, peppercorns, and ginger.

5. 5

   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).

6. 6

   Remove from the heat and strain through a sieve.

7. 7

   Return the juice to the pan and bring to a boil, then boil steadily for 5 minutes.

8. 8

   Pour the sauce into a warm, sterilized bottle (see p. 152) and seal (see p. 22).

9. 9

   Store in a cool, dark cupboard.

10. 10

    This sauce grows better with age, so try to lay some bottles down for a few months if you can.

* Per serving · 4 servings · Values may vary.

No additional tips available.