The elderberries in my backyard are ripening, which is pretty remarkable considering they went from flowers to ripe berries in just 2 short months.
Now the question is… what to do with them? Has anyone cooked with elderberries before? I did make a small amount of elderberry syrup last year, and while it was quite tasty, it didn’t exactly knock my socks off.
But it was a small harvest so I didn’t have enough material to do a whole lot of experimenting. This year the 2 bushes (more like trees – they’re over 8 feet tall!) are loaded with berries. Even after I harvested half of the flowers to make “champagne” earlier in the spring.
Oh, incidentally, remember the elderflower champagne experiment? On round two, and with the help of champagne yeast and a carboy, it was a resounding success. I was eventually able to produce fizzy and boozy champagne! I’m sure someday I shall write down the how-tos. I just need to sit and focus. Easier said than done.
But anyway, back to the berries, I read a book on preserving recently that mentions Pontack sauce, an ancient English recipe using elderberries. The name alone is intriguing, isn’t it? Plus it’s said that the sauce will keep forever. Wow! I’ll definitely be making Pontack sauce. Soonish!
Features!
***
Now, let’s party! Join Fiesta Friday #446 by adding your link(s). Don’t forget to link your post to FiestaFriday.net and the cohost’s blog so you can be featured.
If you’re interested in becoming a cohost, please let me know.
If you’re new to Fiesta Friday, please read the guidelines.
Those elderberries look beautiful. I usually make make elderberry syrup for winter immune boost. Happy Friday!
Thanks, Zeba. Do you also grow your own elderberries? I see them growing wild actually in the surrounding areas near my house, but it’s more convenient to have your own bushes, right?
I planted my own this year and while they have grown quite a bit, no berries. Hopefully next year. Meanwhile I have been foraging 🙂
How fun! I’ve always wanted to forage, like for real, not in my own backyard, lol.
Hi Angie,
I love coming to Fiesta Friday and enjoying all the beautiful food! Thanks so much for the party and have a wonderful week.
Miz Helen
We love having you, Miz Helen! And your excellent recipes! XO
Thanks for hosting another great party. I was feeling kinda peachy so I shared three recipes that use peaches! Have a lovely weekend!
Yay, I love peaches! And this year the local peaches seem to be juicier and sweeter than ever. How cool is that!
Hi, Angie; those elderberries sure look yummy! Thank you for hosting another great Fiesta Friday, and also for featuring my Beach Cocktail (with Abalone), I hope you get to try it. This week I am sharing #19 Pork Cracklings in Guajillo Pepper Sauce; we must be in synch, I saw you are featuring a recipe with pork cracklings, as well!
I’ll definitely try your Beach Cocktail, Irene. I’ll let you know how it goes. Pork Cracklings in Guajillo sounds pretty incredible. Guajillo is a favorite of mine since I can tolerate its spice level. I use it in place of so many other spicy peppers!
Those elderberries look amazing. I would reduce some down to a syrup-chutney type of sauce to serve over ice cream. I would also use them as decor since they are so pretty. Thank you so much for featuring my lavender ice cube stirrers. I am glad you liked them. Today I am sharing a lavender dessert which its equally easy and delicious. Enjoy. XO- MaryJo
The chutney idea is brilliant! Will have to try definitely. Those lavender stirrers are the prettiest things. And such a creative idea!
Thank you for the inspiring ideas and recipes – GREAT party as always. This week I brought HONEY SOY PORK with PEANUT NOODLES, CHEDDAR MUFFINS and ORANGE CHILE CHICKEN. I hope you’re having a GREAT week.
Thanks, Tamy! Love all your recipes! XO
Those elderberries look perfect. So plump. I saw some the other day and was tempted to pick them, but wasn’t sure what to do with them. Maybe I should go back with a basket.
Thank you for featuring my Cheesecake.
And have a great week xx
Elderberries are a little challenging. They must be cooked, for one thing, and they’re not all that tasty on their own. But supposedly they have anti-viral properties and are so easy to grow. And the color is amazing! Maybe I can make elderberry cheesecake ?
I’ve not had elderberries before. So sounds a fascinating recipe for sauce Angie!
Blessings, Jennifer
I believe their growing range so far is limited to N America and Europe. Though I wouldn’t be surprised if it starts showing up in Australia since it has the potential to spread.