Elderberry Recipes: Elderberry-Plum Sauce

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By Steven Foster
European elderberries (S. nigra)

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<em>Makes 3 to 4 cups</em>
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<p>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.</p>
<p>• 1 pound elderberries, rinsed and cleaned<br />
• 1 pound Damson plums, rinsed and pitted<br />
• ½ cup water<br />
• 1 ounce honey<br />
• 1 stick cinnamon<br />
• 2 cloves<br />
• ½ ounce butter, browned<br />
• 1 tablespoon cornstarch mixed with 2 tablespoons water</p>
<p>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.</p>
<p>2. Melt butter in a saucepan and gently brown at a low temperature.</p>
<p>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.</p>
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<em>Margie Gibson writes about food, culture, history and natural history. Previously, she worked at the Smithsonian National Zoological Park, where she wrote about wildlife.</em>
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<p>Click here for the main article, <a href=”https://www.motherearthliving.com/cooking-methods/elderberries-grow-cook-heal-with-elder.aspx”>
<strong>Elderberries: Grow, Cook, Heal with Elder</strong>
</a>.</p>

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