I am still obsessively picking and stripping one of early autumn’s abundent wild fruits, creating unusual and neglected recipes for storage over the long winter months.
Today we have concentrated on an Elderberry Ketchup recipe
Elderberry Ketchup
500g washed elderberries
150ml white malt vinegar
300g sugar
4 cloves garlic
4 cloves
1 piece mace
1 inch piece root ginger
2 fresh bay leaes
1 strip fresh rosemary
i strip fresh sage
1 tsp salt
6 peppercorns
Method
Measure all ingredients into a suitable saucepan and bring to a gentle simmer for about one hour.
Dtrain all the bits out and return liquid into a clean saucepan and reduce till a syrupy consistancy.
Pour into a sterilised bottle. Cool and refridgerate.