BS: Elderberry Whine

Subject: BS: Elderberry Whine
From: Geoff the Duck
Date: 30 Sep 10 - 02:14 PM

Okay!
      I finally had enough of them!

It was bad enough, the pigeons sitting in the tree, eating the berries and then leaving purple deposits all over the roof and windscreen of the car, but then it rained. The berries started dropping to the ground and coming into the house on the bottom of shoes. The juice is a sod to get out of the carpet - it's good job the pattern contains a lot of similar colour!

As mentioned previously, I finally had enough! I went out with a step ladder, scissors and a carrier bag, which is now fairly full of heads of elderberries with the stalks still attached. Any suggestions?

I know people make elderberry wine, but stuff I have tasted over the years varied from "Full Bodied Red" through to "Paint Stripper" and I'm not set up for home brewing. Any other alternatives before the bag isn't fit for anything but the bin?

Quack!
Geoff The Duck.

Subject: RE: BS: Elderberry Whine
From: Bill D
Date: 30 Sep 10 - 02:26 PM

Similar problem to the Mulberries we have here in the colonies...I can at least cut down a Mulberry tree and make interesting things from the wood.

Subject: RE: BS: Elderberry Whine
From: gnu
Date: 30 Sep 10 - 02:53 PM

Ask Sorcha for her elderberry jam recipe. Her jam is 110% deeeelicious.

Subject: RE: BS: Elderberry Whine
From: McGrath of Harlow
Date: 30 Sep 10 - 03:06 PM

I've masses of them too - I've never done anything useful with them so far, but suggestions would be very welcome.

Subject: RE: BS: Elderberry Whine
From: The Sandman
Date: 30 Sep 10 - 04:19 PM

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

Subject: RE: BS: Elderberry Whine
From: Geoff the Duck
Date: 30 Sep 10 - 04:35 PM

Thanks for comment so far. My bag weighs in just over the kilogram, so not too far from Dick's recipe. I might wait to see if Sorcha puts in an appearance.
Quack!
GtD.

Subject: RE: BS: Elderberry Whine
From: Richard Bridge
Date: 30 Sep 10 - 05:40 PM

Nest year be beforehand with the word and harvest the flowers. You can then make elderflower champagne (alcoholic or non-alcoholic).

Subject: RE: BS: Elderberry Whine
From: Sorcha
Date: 30 Sep 10 - 05:46 PM

I'm here.

To 'juice' the berries--
Wash and put in a good large pot with a tight fitting lid. Don't quite cover them with water...just til you can see it thru the berries. Bring to a boil, cover and reduce to simmer til the berries are almost clear. You DO NOT need to stem them. Boil stems and all.


Scoop out the larger stems, etc with a fork or spaghetti server. Strain the juice. I use a 'spatter screen', but a cloth bag will work. Just takes longer. Now, the jelly, jello, whatever you call it

For every 3 cups (24 fl. oz) of juice, measure out 4.5 cups (2.25 lbs) of caster sugar in a bowl. Set that aside near the hob.

Put the juice in a LARGE deep heavy pot. Add 4 oz of lemon juice, a pat of butter (reduces foaming) and a box of powdered pectin, called SureJell here. Bring that to a full boil.

When boiling, add the sugar ALL at once. Stir in, and bring back to a boil that can't be stirred down.Boil exactly 1 minute. Pour up into hot sterile jam jars or preserving jars, add lids. Let cool.

Subject: RE: BS: Elderberry Whine
From: Sorcha
Date: 30 Sep 10 - 05:49 PM

If you have questions, PM me.

Subject: RE: BS: Elderberry Whine
From: Geoff the Duck
Date: 01 Oct 10 - 03:50 AM

Richard - I WAS picking the flowers earlier this year but another spell of heavy rain put a stop to any chance of collecting, and then knocked all the petals off the flower heads, so we didn't have anything left to collect. Obviously the flowers had already done their job of getting ready to become berries.
Now I have two recipes, but probably only enough berries collected for one of them I need to decide which to try (unless I go picking elsewhere).
Good Soldier - yours sounds like something to go with meats, like a chutney or cranberry sauce might be used. Any comments on how you used what you made?
Sorcha yours sounds more like a regular jam. Is it a "spread on bread" as a "sweet treat" sort of jam?
Quack!
Geoff.

Subject: RE: BS: Elderberry Whine
From: wysiwyg
Date: 01 Oct 10 - 04:05 AM

A gifting opportunity to a neighbor who enjoys canning.

~S~

Subject: RE: BS: Elderberry Whine
From: theleveller
Date: 01 Oct 10 - 04:39 AM

Elderberries? I'm having enough problems with the stones of damsons I picked last weekend. And now it's time for the apples........aaaaaargh! Season of mellow fruitfullness my arse!

Subject: RE: BS: Elderberry Whine
From: Arnie
Date: 01 Oct 10 - 05:24 AM

Some years ago I made a litre of sloe gin. I had to leave it in a dark cupboard for a year before it was ready to drink. After a year, the day of tasting arrived and we opened the demi-john in great anticipation. My wife, who likes the odd G&T took one sip and exclaimed that it was a waste of a perfectly good litre of gin!! She was right, too. No more hedgerow alcohol adventures for me after that. I have made elderberry wine as well in the past, but it took a lot of time and effort and never tasted as good as a decent half-price French red from the local supermarket.

Subject: RE: BS: Elderberry Whine
From: Sorcha
Date: 01 Oct 10 - 09:09 AM

Geoff--yes, spread on bread sweet jam.

Subject: RE: BS: Elderberry Whine
From: Mrs.Duck
Date: 01 Oct 10 - 09:39 AM

Don't you need to install a kitchen before you try cooking jam in one, dear!

Subject: RE: BS: Elderberry Whine
From: McGrath of Harlow
Date: 01 Oct 10 - 05:56 PM

I imagine you could use the "jam sugar" you can buy with pectin already in it?

Subject: RE: BS: Elderberry Whine
From: LilyFestre
Date: 02 Oct 10 - 09:48 PM

Elderberries have been gone for at least 2 or 3 weeks here on Purple Acorn Farm....they line our driveway...birds love 'em! But Sorch...next fall I'm going to give your recipe a try!

Michelle

Subject: RE: BS: Elderberry Whine
From: LadyJean
Date: 02 Oct 10 - 10:34 PM

My two friends The Brewster Sisters makd very special elderberry wine.
Chortle