Recipe cut from an unknown magazine by a friend of mine. Use this anywhere you'd use plum or A1 sauce. I love it.
1 minced shallot
1 1/3 c sugar
1 blade mace
1/2 cup red wine vinegar
2 T grated fresh ginger
1 T lime juice
1/4 tsp salt
1/4 tsp ground allspice
1/4 tsp freshly ground black pepper
Combine all ingredients and bring slowly to the boil. Remove from heat, cover, and let sit overnight.
After sitting, bring to the boil and simmer until shallots are soft. Press through sieve. Simmer until it reaches a thick pouring consistency, then bottle and process in boiling water bath for 20 min.
Let flavour develop for two months before using.
I doubke the recipe and use regular onion instead of shallot, nutmeg instead of mace, and malt instead of red wine vinegar. I also put in three or four times the amount of black pepper.
Rather than passing it through a sieve, I chop my onions really finely and run my elderberries through a juicer with a coarse screen so only the seeds, bits of stem, and some bigger pieces of skin are strained out.
I don't notice much difference in flavour from freshly made to two months aged. And it's too good to wait :)
Mandy's post below reminded me that I also cut down the amount of sugar. The vinegar is the preservative in this recipe, not the sugar; so you can add sugar to taste.
ooh thank you!!
I don't have elderberries yet (though not for lack of searching. one day i'll find myself a tree!!!) although I do have a lot of other fruit. I keep reading "you can make ketchup with anything" but have never actually seen a recipe using anything but tomatoes that other people recommend. I'll be trying it, probably with mulberries and apples.