PONTACK SAUCE (ELDERBERRY SAUCE0
Someone mentioned this the other day so here is the Recipe as taken from Food for Keeps by Pamela Westland ISBN 0 583 13334 7 This according to the recipe makes a piquant sauce which is especially good with duck and pork. Its old name is Pontack Sauce. 1.75 kg/3 3/4 lb elderberries 1 large onion 25g/1 oz salt 575ml/1 pint spiced distilled malt vinegar 1.25 kg/2 3/4 lb sugar Wash the elderberries and strip them from the storks. Skin and chop the onion. Put all the ingredients into a preserving pan and stir over a low heat until the sugar has dissolved. Bring to the boil and then simmer stirring frequently until the onions are soft and the mixture has thickened. Press through a nylon sieve, return to the rinsed pan and bring to the boil again. Continue simmering until the sauce is a thick pouring consistency. Pour into warmed bottles and seal with vinegar proof caps or boiled corks and sterilise as usual. (Hot water bath method as without this goes off) Store for at least 4 weeks before serving. In more patient days it was left to mature for 7 years. Makes about 1 1/2 pints.
about 30 years ago i made this recipe ,its very good.Dick Miles