Elderberry Recipes: Elderberry-Plum Sauce

| October/November 2009


European elderberries (S. nigra)

By Steven Foster

Makes 3 to 4 cups

This spicy sauce can be served hot or cold. Use it as you would applesauce—it’s a delicious topping for poultry, pork, winter squash, ice cream or puddings.

• 1 pound elderberries, rinsed and cleaned
• 1 pound Damson plums, rinsed and pitted
• ½ cup water
• 1 ounce honey
• 1 stick cinnamon
• 2 cloves
• ½ ounce butter, browned
• 1 tablespoon cornstarch mixed with 2 tablespoons water

1. Put fruits in a medium-size pan, along with water, honey, cinnamon and cloves. Bring gently to a boil, then reduce heat and cook until fruit is soft.

2. Melt butter in a saucepan and gently brown at a low temperature.

3. Put fruit through a food mill to remove most of the elderberry seeds. (Some seeds will remain.) Return pureed fruit to pan, add butter and cornstarch mixture. Bring to a boil, reduce heat, then cook at a low temperature for 5 minutes. Remove from heat and serve or bottle and store in refrigerator.

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